When you haven’t been to the market in a few days, but still need to create a meal, remember this favorite … spaghetti al tonno.

This pasta with tuna is an Italian classic that we rarely hear about. It is surprisingly delicious and the ingredients could already be in your pantry.

The key is to use canned tuna in oil, not water. If you can afford Italian or Spanish canned tuna, your dish will be even better. However, the easily found Coral brand works fine, too.

The water you boil your spaghetti in is used in the sauce to bring it all together. Just make sure you keep 1 cup of the salted water after the noodles are cooked.

Salt isn’t needed in the dish as it is already in the pasta water and in the anchovies and capers you’ll be adding. And if you add grated Parmesan cheese, you’ll get more than your fair share of salt.

The small amount of dried red pepper flakes adds the kick needed to take this dish to the next level.

A tip from my Italian friends: Undercook your pasta by 2 minutes to enjoy the noodles as Italians like it — al dente, or firm. For example, if the instructions say to boil for 11 minutes, remove it from the heat at 9 minutes. The noodles will continue cooking even after you remove them from the water.

Enjoy this easy-kine dish often.

Spaghetti Al Tonno (With Tuna)

>> 2 tablespoons salt
>> 8 ounces spaghetti noodles
>> 2 tablespoons olive oil
>> 1/2 large onion, chopped
>> 5 large cloves garlic, minced
>> 2 teaspoons anchovy paste, or 2 anchovy fillets
>> 1/4 teaspoon red pepper flakes
>> 2 teaspoons capers, drained
>> 7 ounces canned tuna in oil, drained
>> Grated Parmesan cheese or baby tomatoes, (optional garnish)

Fill a large pot with water and salt. Bring to a boil and cook pasta 2 minutes less than directed. Set aside 1 cup of the cooking water before draining pasta.

To make sauce: In a saucepan, heat oil over medium, then cook onion until almost tender, about 5 minutes. Add garlic, anchovy, pepper flakes, capers and tuna. Cook 5 minutes. The anchovy will dissolve into the sauce.

Add 1/2 cup of reserved pasta water and stir until tuna is flaky, about 2 minutes. Add cooked pasta with remaining pasta water as needed, up to 1/2 cup more. Serve immediately with garnishes, if using. Serves 2 to 4.

Nutritional information unavailable.

“Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery.