Shel's Tuna, Lemon, Caper and Tomato Sauce for Pasta

[Shel_B]

Shel's Tuna, Lemon, Caper and Tomato Sauce

 

Ingredients

 

1 can (6 ounces) tuna (chunk or solid in olive oil), drained - I use Wild Planet or Ortiz

1 large garlic clove, Microplaned

grated zest of 1 medium lemon

2 Tbs fresh lemon juice

1/3 cup fruity olive oil

S&P to taste (15 grinds black pepper)

2 Tbs capers, drained or rinsed

1/4 - 1/2 tsp crumbled dried oregano

15 small cherry tomatoes, cut in half

1/4 cup fresh flat-leaf parsley, chopped

freshly grated Parmesan cheese

 

Optional: add some dried black olives or red pepper flakes. You can try other herbs as well.

 

 

Directions

Place tuna in pasta serving bowl and break it into large bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, capers, and sliced tomatoes. Stir gently to combine. Set aside to warm to room temperature, or preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.

 

Cook pasta in large pot of boiling salted water until al dente.

Drain pasta well and immediately add to sauce in bowl. Add a little of the pasta water to thin as desired. Sprinkle with parsley and toss. Serve with grated Parmesan cheese if you're so inclined.

 

I use about 1/2 the sauce for a large serving of spaghetti - about 5-oz dry.

 

 

 

 

 

Edited September 17, 2014 by Shel_B (log)