pasta with tuna & capers
I like pasta, canned tuna in oil, and capers, this is an excellent dish. Note, this will not work with tuna packed in water, spring water, or brine; oil only, olive oil is preferred, but if only soybean oil packed is available (where I live in Thailand) use that and a splash of olive oil and the dish will be fine.
prep time
5 Min
cook time
20 Min
method
Saute
yield
2 serving(s)
Ingredients
- 115 grams dry spiral or penne pasta
- 1 can tuna in olive oil
- 1 - small onion, diced
- 1 pinch red pepper flakes
- 1 tablespoon capers, drained
- 1/4 cup dry white wine or 1/4 cup water + 1 tsp lemon juice
- 2 tablespoons flat leaf parsley, chopped
- 1 - handful cherry tomatoes, halved
- - lemon pepper, as desired
- - olive oil, as desired
How To Make pasta with tuna & capers
-
Step 1Heat a pot of salted water to a boil, add the pasta and cook until tender. Drain.
-
Step 2While the pasta is cooking, drain the oil from the tuna into a large non stick pan, heat the oil on medium heat, when hot, add the onion and chili flakes, saute until the onion is translucent and tender. -
Step 3Add the tuna, capers, and wine and stir together. Allow to come to a low boil then reduce heat to low and simmer for 5-7 minutes, add a touch more wine if the sauce is drying out. Season as desired with lemon pepper.
-
Step 4Add the cherry tomatoes and parsley and mix together. Cook for another minute.
-
Step 5When the pasta is ready, drain well, then add to the pan. Toss with the sauce.
-
Step 6Divide between two plates, sprinkle with lemon black pepper as desired. Enjoy.
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