Cook 1 sliced shallot in 3 tablespoons olive
oil in a large skillet over medium heat until
softened, 4 minutes. Add 3 tablespoons capers;
cook 1 minute. Add one 14-ounce can cherry
tomatoes; cook, stirring, until the tomatoes
burst, 5 minutes. Smash with a spatula, then
stir in one 7-ounce can Italian oil-packed
tuna, breaking it into chunks. Toss with 12
ounces cooked spaghetti and 3 tablespoons olive
oil, adding up to 3/4 cup pasta-cooking water
to loosen the sauce; season with salt and
pepper.
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