Another repeat from the old food blog, but also oh so worth the repost. I first tried this during Lent one year, in an attempt to freshen up our menu (a good fish fry is a good fish fry, and I love tuna salad sandwiches as much as the next person, but I needed something new on Fridays).
Anyway, I always have some marinara on hand, so thought I’d give this recipe a whirl. It’s been in regular rotation ever since. Hearty yet light, delicious – we always clean our plates on the night I make this dish. A sure sign of a winner if I ever saw one.
Pasta with Tuna, Tomatoes, and Capers
(from Giada De Laurentiis, via CastSugar)
3 c. Marinara sauce
2 (6-oz) cans tuna packed in oil, drained (get the good stuff if you can find it on sale)
1 Tbsp. drained capers
2 tsp. grated lemon zest (I usually do 1 lemon)
Juice from lemon
1 Tbsp. chopped fresh flat-leaf parsley (totally optional, I rarely use it)
1/2 tsp. each salt and pepper, plus more to taste
1 lb. pasta of choice (something to catch that sauce though – penne, fusilli…)
Freshly grated parmesan cheese (optional)
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite.
Meanwhile, combine the tomato sauce, tuna, capers, and lemon zest/juice in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
Drain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve. If you’re in the mood, dust with some parmesan.