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Author Notes: Ever wonder why someone would pay $10 for a jar of tuna fish? This delicious pasta dish answers that question by marrying 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
pound orecchiette or farfalle pasta
ounces jar of high-quality, oil-packed tuna (like Flott), with oil
tablespoons lemon juice (or more to taste)
cup fresh grated parmesan (plus more for serving
tablespoon olive oil (if needed)
bunch fresh parsley, chopped fine
fresh ground pepper
- Boil the pasta in heavily salted water
- While pasta is cooking, prep other ingredients: clean and chop parsley, juice lemon, drain capers, grate parmesan
- When the pasta is finished cooking, reserve 1 cup of the pasta water, then drain
- Return pasta to pot. Add tuna with oil, lemon juice and capers. Add olive oil if needed to loosen everything up
- Add Parmesan, then add some of the reserved pasta water, a quarter cup at a time, until a light sauce comes together
- Stir in parsley and fresh ground pepper then serve immediately, passing additional parmesan on the side