pasta with tuna & capers
I like pasta, canned tuna in oil, and capers, this is an excellent dish. Note, this will not work with tuna packed in water, spring water, or brine; oil only, olive oil is preferred, but if only soybean oil packed is available (where I live in Thailand) use that and a splash of olive oil and the dish will be fine.
yield
2 serving(s)
prep time
5 Min
cook time
20 Min
method
Saute
Ingredients For pasta with tuna & capers
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115 gdry spiral or penne pasta
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1 cantuna in olive oil
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1small onion, diced
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1 pinchred pepper flakes
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1 Tbspcapers, drained
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1/4 cdry white wine or 1/4 cup water + 1 tsp lemon juice
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2 Tbspflat leaf parsley, chopped
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1handful cherry tomatoes, halved
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lemon pepper, as desired
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olive oil, as desired
How To Make pasta with tuna & capers
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1Heat a pot of salted water to a boil, add the pasta and cook until tender. Drain.
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2While the pasta is cooking, drain the oil from the tuna into a large non stick pan, heat the oil on medium heat, when hot, add the onion and chili flakes, saute until the onion is translucent and tender. -
3Add the tuna, capers, and wine and stir together. Allow to come to a low boil then reduce heat to low and simmer for 5-7 minutes, add a touch more wine if the sauce is drying out. Season as desired with lemon pepper.
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4Add the cherry tomatoes and parsley and mix together. Cook for another minute.
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5When the pasta is ready, drain well, then add to the pan. Toss with the sauce.
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6Divide between two plates, sprinkle with lemon black pepper as desired. Enjoy.
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