pasta al tonno e limone
The following recipe may sound strange, but trust me. I would never steer you wrong when it comes to food. I have been making lemon tuna pasta for over a decade. It is the girls' all time fave. It is fast. It is simple... and way better than the old tuna noodle version from junior high. It combines the fresh flavors of garlic, herbs, lemon, olive oil. Anyone can make Pasta al Tonno e Limone.
Even if you're not a fan of canned tuna, you will love this fresh, lemon-y, pasta. It is so very cheap to make. You can enjoy it hot, eaten immediately after making, or cold, like a pasta salad. It apparently is especially tasty when eaten with a fork while standing in the doorway of the open refrigerator... at least that's what I've caught my kids doing.
1 pound pasta
1/4 c. olive oil
4 cloves garlic, minced
1/4 tsp. red pepper flakes
2 cans, Italian tuna, packed in olive oil, drained
zest of 2 lemons
1/2 c. fresh lemon juice
little dribble of Worcestershire sauce
1 tsp. kosher salt or coarse sea salt
1/2 tsp. freshly ground black pepper
1/4 c. fresh Italian parsley, finely chopped
1/2 c. pasta cooking water
1/2 c. Parmesan cheese, shaved
Put a large pot of water on high, for the pasta. I get all of the ingredients ready beside the stove before moving on. This sauce will be ready by the time pasta is done! Mince the garlic and parsley, zest and squeeze the lemons and drain the tuna. Now you're ready to begin.
Throw the pasta into the generously salted water. Give it a stir. Begin the sauce by heating oil in a large flat saute pan. Toss in garlic and red pepper flakes and cook until they begin to sizzle. Next, add the tuna. Remove from heat for a moment if you're using water packed tuna. Stir it into the oil, breaking up any large chunks.