Spaghetti with tuna and capers

Eastside Road, February 12, 2015—

YES, WE DO eat our share of pasta here. And why not, when it's this delicious — Cook complained at my wolfing it down as I did; it was just too damn good to linger over.

She cooked a couple of cloves of garlic, thinly sliced, with a can of tuna in its own oil; then stirred in capers and red-pepper flakes for just a few seconds before adding some of the pasta cooking water, reducing it to make the sauce binding the spaghetti when it's added to the skillet.

She tossed the spaghetti, then added lemon zest and juice, a little olive oil, and chopped parsley. Pepper, of course. A little more of the cooking water if it's needed: everything should be nicely coated, bound together. Delicious.

Then the green salad; and a little dark chocolate for dessert…

Cheap Pinot grigio

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants