lemon tuna pasta

     One of the first things I learned to cook in Home Economics at Seabreeze Junior High was Tuna Noodle Casserole. You remember the one... canned tuna, cream of mushroom soup, egg noodles and crushed potato chips. I have very fond memories of making this for my parents and siblings. So fond was my aging memory, I made it again a few years ago. I didn't love it the way I used to... it was okay, but quite bland. The following recipe is a modern, flavorful tuna-noodle dish with origins in one of my favorite places, Italy.

     It 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 my girls' all time fave. It is fast. It is simple... and way better than that old blah 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 also extremely economical 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.

     My favorite pasta for this dish is orrechiette. It means little ears, in Italian. It is like a tiny pasta spoon that cradles the chunky tuna and lemon sauce.
Disclaimer: Whatever you're serving along with this pasta, like salad, or soup and bread, needs to be prepared earlier. This is NOT a make ahead thing... its one of those whip it up and eat immediately out of the pan meals. Everyone should be on standby........ ready, set, GO!

Ingredients

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
pinch of sugar, if needed

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

Directions

Put a large pot of water on high, for the pasta. I get all of the ingredients ready (mise en place,) beside the stove before moving on. This sauce will be ready by the time pasta is finished boiling! Mince the garlic and parsley, zest and squeeze the lemons and drain the tuna. Now you're ready to begin.

Lemon zest

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, but not brown. Next, add the tuna. Stir it into the oil, breaking up any large chunks. Tuna will soften and blend into oil.

Add lemon juice and zest, a dribble of Worcestershire, salt and pepper, the pasta cooking water and half of the parsley.

Turn the heat to low and let it simmer for about five minutes, then remove from heat. Drain the pasta. Don't rinse it. Dump it straight into the sauce and add the remaining parsley. Stir it around and let it cook for about three minutes. Toss with cheese and serve immediately.