Reminiscent to a Southern Italian eating experience, enjoy this pasta dish that is palpably light, thanks to the lemon zest that accents this easy to make meal. A spring and summer time favorite!
Ingredients for Sauce
- 4 Tablespoons Olive Oil
- 2 medium size garlic cloves (peeled)
- 1 teaspoon red pepper flakes
- 10 cherry tomatoes (washed and cut in half)
- 1 Tablespoon Capers
- 3-6 ounces of tuna (May use canned or pieces cut from a tuna steak.)
- 1/2 teaspoon salt
- 1 Tablespoon parsley torn into smaller pieces
- Lemon Zest of 1/2 lemon. avoid cutting white pith. (Lemon should appear freshly picked with a bright yellow appearance and thick skin.)
- Juice of half lemon
- 4 Lemon Rounds (for presentation)
- 4 Parsley sprigs (for presentation)
- 250 g of Barilla Pasta
Fill a pasta pot with 8 cups of water, cover with lid, place on stove top on high heat and bring to a boil. Add 2 Tablespoons salt when the water boils, stir with wooden spoon. Add pasta. Pasta should par boil for 8 minutes. Immediately, placing a colander into a clean sink, take the pasta pot using pot holders or oven mitt, pour boiling water and pasta into colander. Add drained pasta to sauce.
Utilizing a large skillet pan, place on stove top on low heat. Add 2 Tablespoons of Olive Oil,1 garlic clove cut in half and red pepper flakes; allow to saute for 3 minutes. Remove skillet from heat. (Carefully, take a fork and remove cooked garlic, discard.) Add tomatoes to skillet cover with lid and place onto low heat once again. After 5 minutes remove lid from skillet and with a wooden spoon gently push down on each tomato to release its juice. Add Salt, Capers, Tuna, 1 Garlic Clove Minced (clove cut into small pieces), Parsley. Cover skillet and allow to continue to simmer for another 3 minutes. Add 2 ladles, (about 1/2 cup), of pasta water (using the pasta starch in the water will serve to better adhere sauce to the pasta.). Using a wooden spoon stir the water and the sauce together. Add cooked and drained pasta to sauce, toss so that pasta is coated by sauce. Add lemon zest, the juice of 1/2 the lemon, 2 Tablespoons Olive Oil gently toss pasta to combine flavors.
Plating Pasta for Presentation
Evenly distribute pasta on each plate. Place a thinly sliced lemon round in the center of each pasta mound along with a sprig of Parsley.
Pasta Pot or tall pan for boiling water with lid.
Skillet with lid.
Tablespoon for measuring
Teaspoon for measuring
Zester and Mincer
Potholder or Oven Mitt