Jarred Tuna with Pasta
3 tablespoons Olive oil
2 tablespoons minced shallot,
6.7 ounce jar (or similar size) tuna in water (can be in oil as well, but must be drained)
non-pareil capers, drained
2 medium tomatoes, cored and diced
Pinch Aleppo chili flake
your favorite short pasta, we used Lumache (a cross between an elbow and a shell shaped paste)
zest and juice of 1 lemon
¼ cup finely chopped Italian parsley leaves
kosher salt and freshly grated black pepper, to taste
As you cook your pasta in very salty water, heat a medium-size skillet to medium heat.
Add the oil to the pan and cook the shallot until soft. Add the tomatoes and capers, chili flake and 4 ounces of the pasta water. Allow to reduce by half and add the tuna and lemon zest and juice. Shutoff the heat; when the pasta is cooked, drain and pour the pasta into the sauce pan.
Add the parsley, a little drizzle of olive oil and season to taste with salt and pepper.
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