One-Pot Tuna Pasta: From Pantry to Plate in 20 Minutes

From pantry staples to a delicious dinner in 20 minutes! This One-Pot Tuna Pasta is the perfect solution for a quick and easy weeknight meal.

=== RECIPE ===
8 ounces (226g) spaghetti
8 tablespoons, 1 stick (113g) butter, cubed
10 ounces (280g) canned tuna, packed in oil
2 anchovy fillets, minced (sub. 1 teaspoon paste)
2 garlic cloves, finely minced
2 teaspoons capers, drained
1 tablespoon parsley, finely chopped
Zest of 1 lemon
Juice of ½ lemon
Salt and pepper
Parmesan cheese

In a large pot, bring 2 quarts (2 liters) of water to a boil. Add the kosher salt and the pasta. Cook to al dente. Just before draining, reserve 8 ounces (240ml) of the pasta water and set aside.

In the same pan, melt the butter over medium heat. Add the anchovies and garlic and cook for one minute. Add the capers, 1/3 of the pasta water and the pasta. Toss gently. Add the tuna, parsley, lemon zest, lemon juice. Season with salt and pepper. Toss gently to combine.

Garnish with grated parmesan cheese. Serve immediately.