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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
- 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
- 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