Wednesday, July 13, 2011

tuna with capers and lemon in tomato sauce

     I love, love, love fast pasta sauces! I keep thinking of another, another, and then another to share with you. Summer is the perfect time for fast pasta dishes. Boil a little water, stir up a sauce, then sit down and enjoy. Fast, simple, yum!
     Use your favorite prepared marinara sauce, from your freezer or from the food store. (My favorite store bought sauce is by Gia Russa. It is a little pricier than some, but tastes homemade. I buy a large quantity when it is buy one, get one free.)
     Add Italian tuna fish packed in olive oil, lemon zest and capers. The sauce will be done by the time pasta is finished cooking.
     Toss up a salad, whisk together a vinaigrette, warm a crusty Italian loaf and dinner is served! Hey, I think I've said that sentence more than a few times;)
Ingredients
1 pound pasta, any shape
1 26-ounce jar, marinara sauce or equal amount homemade tomato sauce
2 cans light tuna in olive oil, drained
zest of 2 lemons
juice of 1 lemons
1 T. capers, roughly chopped
1 T. chopped Italian parsley
freshly ground black pepper
Directions
Cook pasta according to package directions. Do not overcook. In a saucepan, combine marinara, tuna, lemon zest and juice of one lemon, and the capers. Give it a stir, then add chopped parsley and black pepper. Taste and add a little more lemon juice if desired. Let it simmer for about ten minutes. Drain pasta, reserving a little cooking water and dump into sauce. Toss about to blend. Add a little pasta water, if needed. Serve with Parmesan on the side.
Could cooking dinner get any simpler?

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