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| Pasta and Garlic Lemon Tuna Sauce http://cookaholics.org/viewtopic.php?f=13&t=3509 |
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| Author: | beccaporter [ Mon Dec 23, 2013 1:02 pm ] |
| Post subject: | Pasta and Garlic Lemon Tuna Sauce |
PASTA AND GARLIC-LEMON TUNA SAUCE WITH CAPERS AND PARSLEY Published January 1, 2002. Share Email Print Shopping list Add to favorites WHY THIS RECIPE WORKS: For our tuna and pasta recipe, we preferred water-packed tuna, drained and shredded to a fine and uniform texture. Adding it to the sauce at the last minute and allowing it to just heat through kept the tuna moist and tender. Pairing it with carefully chosen flavorings and stubby, open, or… read more SERVES 4 TO 6 INGREDIENTS 3 tablespoons olive oil 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons) 1/2 teaspoon red pepper flakes 3 tablespoons capers, rinsed and drained 1/2 cup dry white wine 12 ounces 1 (6-ounce) can solid white tuna in water (2 cans), drained well and chunks broken up with fingers Table salt 1/4 cup chopped fresh parsley leaves 1 teaspoon grated lemon zest 3 tablespoons unsalted butter, cut into 6 pieces 1 pound penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved Ground black pepper INSTRUCTIONS 1. Heat oil, 1 tablespoon garlic, red pepper flakes, and capers in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute. 2. Toss tuna mixture, remaining garlic, parsley, zest, butter, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasonings with salt and pepper to taste; serve immediately. |
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| Author: | Lindsay [ Tue Dec 24, 2013 10:04 am ] |
| Post subject: | Re: Pasta and Garlic Lemon Tuna Sauce |
Thanks! |
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