Espaguetis con atún y alcaparras (Spaghetti with tuna and capers) (Spanish)

A classic pasta recipe very popular in Spanish kitchens, quick to throw together and absolutely wonderful to enjoy. Give it a try whenever you want a quick lunch. 

Last year: Goat feta bits in pesto and walnut crust.
Two years ago: Chili cheese nachos (Nachos con queso) (Mexican).
Three years ago: Fruit chaat (Indian fruit salad) (raw vegan).
Four years ago: Baby making and no cooking :).




Ingredients (serves 2):

• 200 g spaghetti 
• 1 can of tuna in olive oil
• 2 small/medium tomatoes
• 2 tablespoons Spanish olive oil
• 2 garlic cloves
• 1/2 of a red chili pepper
• 1/2 of a yellow onion
• 1 big tablespoon of capers (from the jar)
• salt and pepper to taste

Boil the spaghetti according to package instructions. In a deep frying pan, heat the oil and add the sliced garlic and chili. Stir and after they begin to catch some color add the minced onion. After that turns golden too, add the chopped tomatoes. Cook them, stirring, until most of the liquid evaporates. Add the capers and cook for 1-2 minutes more. Add the tuna, mostly drained of its oil (but not too thorough). Mix well. Add the cooked and drained spaghetti:

Mix well. Remove from the heat. Season with salt and pepper to taste. Transfer to serving plates and serve warm. It's done, dig in! :)