Pasta With Tuna And Lemon

Recipe Ingredients

3		Water
1 lb	454g / 16oz	Penne pasta
1/4 cup	59ml	Olive oil
3		Garlic cloves - thickly sliced
1/4 teaspoon	1.3ml	Red pepper flakes
6 1/2 oz	184g	Water-packed tuna - - (1 can), drained, flaked
1/4 cup	59ml	Fresh lemon juice
1		Lemon - grated , zest of
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Fresh Italian parsley - chopped
1/4 cup	59ml	Pasta cooking water
1/4 cup	36g / 1.3oz	Parmigiano-reggiano cheese - freshly-grated

Recipe Instructions

Bring the water for the pasta to a boil in a large pot. Add the pasta and cook until just tender.

While the pasta is cooking, heat the oil, garlic, and red pepper flakes in a large saute pan set on medium heat until sizzling, about 3 minutes. Remove the pan from the heat and carefully add the tuna (if it hasn't been well-drained, you will get excessive spattering from the oil), lemon juice, lemon zest, salt, pepper, 2 tablespoons of the chopped parsley, and the pasta cooking water. Return the pan to low heat and stir well. Cook for 2 to 3 minutes and remove from the heat.

Drain the cooked pasta and return it to the pot. Pour the sauce over the pasta, add the remaining parsley and cook on medium heat for 3 minutes, tossing until well coated. Remove from the heat and stir in the cheese. The pasta is now ready to serve.

This recipe yields 4 servings.

Cooks Tip: After you've added pasta to boiling water, always stir gently with a wooden spoon to prevent the pasta from sticking to the bottom of the pan and from clumping together. Stir again when the water comes back to the boil.

Source:
Nick Stellino

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