Description
This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband’s favorite and he proclaims it’s restaurant quality. You can easy double the recipe if you’re cooking for more people.
Ingredients
- ½ (16 ounce) box penne
- 1 (5 ounce) can tuna, packed in olive oil, drained
- ¼ cup olive oil, divided
- ¼ cup finely chopped fresh basil
- ½ large organic lemon, juiced and zested
- salt and ground black pepper to taste
- 1 ounce canned anchovy fillets, drained
- 2 teaspoons capers
- 1 clove garlic, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- ½ bunch fresh parsley, finely chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil
- basil
- lemon juice
- lemon zest
- salt
- and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook
- stirring constantly
- for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2