Pasta with Ortiz Tuna, Capers, and Fresh Spring Onions

• • Salt
• • 350g long, thin pasta, such as spaghetti or linguine
• • 1 teaspoon salt
• • 3 tablespoons extra virgin olive oil
• • 3 cloves garlic, thinly sliced
• • 3 spring onions, thinly sliced (separate the white and green parts)
• • 6 - 10 anchovies, finely chopped
• • 3 tablespoons capers, drained
• • 1 cup fresh parsley, chopped
• • 150g Ortiz white tuna in olive oil, drained

For Serving

• • Red pepper flakes
• • Zest
• • Lemon wedges

1. 1. In a large pot of well-salted water, boil the pasta until al dente. Drain the pasta, reserving 2 cups of the cooking water. In a large skillet, heat the olive oil over medium heat. Add the garlic and the white parts of the spring onions and sauté until they release their aromas, about 1 minute.
2. 2. Add the anchovies and capers and cook until the anchovies have melted and the capers and garlic are golden, for another 2-3 minutes. Pour in 1/2 cup of the pasta water and let it reduce until only a small amount remains in the skillet.
3. 3. Add the pasta and parsley and toss well to coat. Add more pasta water if needed. Add the tuna and stir gently to incorporate. Serve the pasta with red pepper flakes, lemon zest, extra parsley, the green parts of the spring onions, and a drizzle of olive oil. Place lemon wedges on the side for anyone who wishes to squeeze juice over their pasta.