Pasta Balista, Baby

By • March 13, 2018 0 Comments

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Pasta Balista, Baby

Author Notes: Every wonder why someone would pay $10 for a jar of tuna fish? This delicious pasta dish marries fancy Italian potted tuna with capers, parsley, parmesan and lemon. But don't try to skimp with a can of Starkist. You'll definitely want the fancy, oil-packed stuff normally found at gourmet specialty markets.Mike


Serves 4-6

  • 1 pound orecchiette or farfalle pasta
  • 6-8 ounces jar of high-quality, oil-packed tuna (like Flott), with oil
  • 2 tablespoons lemon juice (or more to taste)
  • 3 tablespoons capers
  • 1/2 cup fresh grated parmesan (plus more for serving
  • 1 tablespoon olive oil (if needed)
  • 1 bunch fresh parsley, chopped fine
  • fresh ground pepper
  1. Boil the pasta in heavily salted water
  2. While pasta is cooking, prep other ingredients: clean and chop parsley, juice lemon, drain capers, grate parmesan
  3. When the pasta is finished cooking, reserve 1 cup of the pasta water, then drain
  4. Return pasta to pot. Add tuna with oil, lemon juice and capers. Add olive oil if needed to loosen everything up
  5. Add Parmesan, then add some of the reserved pasta water, a quarter cup at a time, until a light sauce comes together
  6. Stir in parsley and fresh ground pepper then serve immediately, passing additional parmesan on the side

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