Tuna Pasta with Lemon, Capers & Fresh Herbs
Ingredients
- 12 ouncespasta
- ·salt (for pasta water)
- 2 cans (5 oz each)canned tuna (packed in water or oil)
- 3 tablespoonsolive oil
- 3 clovesgarlic
- 1lemon
- ⅓ cupcapers
- 1½ cupscherry tomatoes
- ¼ cupfresh parsley
- ¼ cupfresh basil
- ¼ teaspoonred pepper flakes
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Zest the lemon and halve 1 1/2 cups cherry tomatoes.
- 03
Chop 1/4 cup fresh parsley and 1/4 cup fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- 03
Drain the canned tuna and add to the skillet. Stir gently and warm through, about 1 minute.
- 04
Squeeze the juice of 1 lemon into the skillet. Add capers and halved cherry tomatoes. Toss and cook for 1 to 2 minutes until tomatoes just begin to soften.
- 05
Add the cooked pasta to the skillet. Toss well, adding 1/4 cup reserved pasta water at a time until the sauce coats the noodles lightly. Season with salt and black pepper to taste.
- 06
Divide among bowls and top with fresh parsley and basil. Serve immediately.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. For extra brightness, add a pinch of garlic powder or a splash of white wine vinegar. A handful of arugula or spinach stirred in at the end adds peppery freshness.
For a richer version, use tuna packed in olive oil and reserve 1 tablespoon of that oil for cooking. Leftovers keep refrigerated for 1 day but are best enjoyed fresh.