Pasta (or Arugula) with Fried Capers, Tuna, Olives, and Parsley

I almost didn’t make this dish once I saw canned tuna on the ingredient list, but the fried capers lured me in! Don’t be scared off by the frying of the capers, it is extremely easy, as was making the rest of the dish! I served the leftovers over some arugula the next night for an equally delectable dish!

• 8 ounces pasta (my favorite is tru Roots ancient grain pasta), rotini is nice! Or, Arugula for those wanting grain free/paleo

• extra virgin olive oil

• 1/2 cup capers

• 8 garlic cloves, thinly sliced or minced

• a dozen anchovy fillets

• a big pinch of red chili flakes

• small handful of pitted kalamata olives, halved

• 16 ounces olive oil-packed tuna, drained

• Juice of one big lemon

• 1/2 cup chopped italian parsley

Bring a large pot of water to a boil and cook the pasta. Meanwhile, heat 1/2 inch of olive oil in a small skillet set over high heat and fry the capers, stirring once or twice, until really crispy, about 2 minutes (be very careful when doing this, as they tend to pop a bit). Remove the capers with a slotted spoon, transfer them to a plate, and set them aside.

Heat 1/3 cup of olive oil in a large, heavy skillet set over medium-low heat. Add the garlic, anchovies, and chili flakes to the pan and cook, stirring constantly until the anchovies have dissolved into the oil, the whole mixture is nice and fragrant and is softening, and the garlic is just barely beginning to brown, 3 to 4 minutes. Add the olives and tuna to the pan and stir to break up the tuna and coat everything with the mixture. Pour the lemon juice over the mixture and stir it until it all just comes together and the tuna is warmed through and barely beginning to take on a hint of brown on its edges, 2 to 3 more minutes.

Turn off the heat, add the crispy capers and the parsley. Divide pasta (or arugula) among your bowls, then pour the mixture on top of each portion. Serve immediately!