Tuna and Caper Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Can of Tuna (white, dolphin safe, sustainably harvested) Vital Choice is the brand I prefer.
2T Capers
4 cloves garlic -- chopped
1/4C grated romano or pamesan cheese
1/4C fruity olive oil
thezest of 1 lemon
the juice of 1 lemon (the same one!)
Optional --dried red pepper flakes
Salt and pepper to taste
1/4C Italian parsley
8oz Pasta --penne, small shells, rigatoni, orchietta -- somthing to hold the bits in!
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Directions: |
Directions:Prepare water for pasta --Large pot, lots of water, 1 or 2 tsp of salt. Bring to boil.
While water is heating up put your large pasta bowl on the water pot. It acts a lid for the pot and heats up the ingredients you are going to put in the bowl.
Place the olive oil, the lemon zest, the lemon juice, the chopped garlic, tuna, capers, cheese, salt, pepper, dried red pepper in the bowl. Everything except the parsley!
When the water is boiling remove the bowl from the pot and put the pasta in the pot. Cook as directed depending on the pasta. When cooked (al dente please) drain and add to the pasta bowl.
Toss all the ingredients together.
Add parsley as garnish or just toss with all the rest of the ingredients (don't heat the parsley over the pot)
Garnish with cheese if you wish. |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
Personal
Notes: |
Personal
Notes: This is a really easy pasta dish. You can trade tuna for salmon, anchovies, maybe even sardines. Use more or less garlic according to taste. The fruitier and better the olive oil the more the complexion of the sauce changes. This is called a "no-cook" pasta sauce for obvious reasons. I got it from a "No Cook Pasta Sauce Book" by Joy ?? I have lost the book but I highly recommend it! Mangia!
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