Labadie Recipe Database

Name Pasta and Garlic-Lemon Tuna Sauce wtih Capers and Parsley Number of People 4-6 List of Ingredients 3 T olive oil 6 cloves garlic, minced (2 T) 1/2 tsp red pepper flakes 3 T capers, rinsed and drained 1/2 cup dry white wine 2 6-oz cans solid white tuna in water, drained well and chunks broken with fingers Salt 1 pound penne or fusilli 1/4 cup fresh parsley 1 tsp grated zest from 1 lemon 3 T unsalted butter, cut into 6 pieces Ground black pepper Description 1. Bring water to rolling boil in a large pot. 2. Meanwhile, heat the oil, 1 T galic, hot red pepper flakes and capers in a 12 inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1-2 minutes. Add the wine and bring to a simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add the tuna and 2 tsp salt and cook, stirring frequently, utnil tuna is heated through, about 1 minute. 3. Add 1 T salt and pasta to the boiling water. Cook until al dente. Drain, reserving 1/4 cup cooking water. Return the pasta to the pot and toss with tuna sauce, remaining garlic, parsley, zest, butter, and reserved pasta water to coat. Adjust the seasonings with salt and pepper to taste. Serve immediately. Time 35 minutes Difficulty (1-5) 2 Notes Image