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Pasta With Garlic, Lemon, Capers, and Tuna

duration25 mins
meal_typeLunch, Dinner, Snack
cooking_typeBoil, Sauteed
taste_typeSavory
spice_typeMild

Ingredients

  • 3 tbsps olive oil
  • 3 tsps finely minced garlic (about 3 cloves), divided
  • 1/2 tsps dried red chile pepper flakes (or 1 small, dried red peperoncino, crushed with your fingers)
  • 3 tsps salt-packed capers (soaked in water for 15 to 20 minutes and then rinsed thoroughly a few times to remove excess salt)
  • 1/2 cup dry white wine
  • 2 (6-ounces each) cans extra-virgin-olive-oil-packed yellowfin tuna (drained)
  • 1/4 cup fresh flat-leaf parsley leaves (chopped)
  • 1 tsp lemon zest (grated)
  • 3 tbsps unsalted butter (broken into several pieces)
  • 1 pound short pasta (cooked to al dente and drained, 1/4 cup of the cooking water reserved)
  • Freshly ground black pepper to taste
  • Fine sea salt to taste

Steps

  1. In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.
  2. Add the wine and bring to barely a simmer; cook for 1 minute.
  3. Add the tuna and salt to taste and saute over low heat for 1 minute.
  4. Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.