Dinner Tonight: Pasta with tuna, capers and scallions

I like it with a long, thin, twirlable pasta, but you can use whatever pasta you have on hand.

nytimes.com May 22, 2025 Pasta With Tuna, Capers and Scallions Julia Gartland for The New York Times. (Photography and Styling) Recipe by Melissa Clark | Total time: 30 minutes There are about a gazillion ways to cook pasta using other pantry staples — things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta — spaghetti, linguine or bucatini — but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains). View this recipe → Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account. If you received this newsletter from someone else, subscribe here. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Dinner Tonight from The New York Times. To stop receiving Dinner Tonight, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018