A few years back we posted an easy mid-week pasta recipe that doesn’t require a lot of planning and uses ingredients that you probably already have on-hand (Penne Pasta with Tomato-Garlic Tuna Sauce and Mint). Here’s another variation from Cooks Illustrated that is just as easy and doesn’t skimp on flavor. You can prepare the sauce while the pasta is cooking and it all comes together in about 30 minutes from start to finish. You’ll make this one of your go-to dishes when you’re pressed for time and didn’t plan anything for dinner!
INGREDIENTS
- 3 tablespoons Olive This! Single Varietal Extra Virgin Olive Oil plus 2 more tablespoons if replacing the butter in this recipe. For a more lemony flavor you can also use our Lemon Fused Olive Oil
- 6 cloves garlic, minced or pressed through a garlic press – about 2 tablespoons, divided
- ½ teaspoon red pepper flakes
- 3 tablespoons capers, drained
- ½ cup dry white wine
- 2 cans (6 ounces each) solid white tuna in water, drained well
- salt
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon zest from a lemon
- 1 pound penne pasta
- freshly ground black pepper
- 3 tablespoons unsalted butter, cut into 6-8 pieces (optional, not pictured above)
DIRECTIONS
Cook pasta until al dente (according to package directions).
When pasta is done cooking, reserve ¼ cup of pasta cooking water. Drain pasta.
While the pasta water is heating to a boil, chop the parsley, mince the garlic, zest the lemon and break apart the two cans of well-drained tuna with your fingers.
In a 12-inch skillet, heat 3 tablespoons of the olive oil, the red pepper flakes, half of the minced garlic (1 tablespoon), and the capers over medium-high heat until fragrant but not browned, about 1 to 2 minutes. Stir frequently.
Add the white wine and bring to a simmer. Let cook for about 1 minute until there’s no trace of alcohol. Add the tuna and 2 teaspoons of salt. Stir the sauce frequently and cook for about 1 minute until heated through.
In a large warmed mixing bowl, add the cooked pasta, tuna mixture, lemon zest, chopped parsley, remaining 1 tablespoon minced garlic and reserved pasta water. The Cooks Illustrated recipe calls for adding butter to the mixing bowl at this point, however, for a healthy alternative you can drizzle about 2 tablespoons of olive oil instead. Toss well, seasoning with more salt and pepper to taste. If desired, garnish with more red pepper flakes. Serve immediately.
MAKES 4-6 SERVINGS
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.