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