Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

May 15, 2010

Margaux Says…
This is a recipe that was given to me by Aunt Suzy years ago in one of my “dinner in a box” gifts. We love it so much that its become a staple in our household! Its very cheap, and I usually make it when its about time to go shopping because we almost always have the ingredients on hand. It also takes only about 30 minutes to make.

Aunt Suzy says . . .
I’m not sure where I got this recipe – Cook’s Illustrated perhaps – but it is a winner in many ways. Not only is in inexpensive and made from things you’re likely to have on hand, but the fact that you can throw this together in about 30 minutes is great! I usually make it when I’m at my wit’s end about what to cook on a weeknight. I almost always make this with whole wheat fusilli/pasta spirals and tuna from Italy packed in olive oil (available at Trader Joe’s). Enjoy!

Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

Heat in skillet:
3 Tbsp olive oil
1 Tbsp minced garlic
1/2 tsp red pepper flakes (I make this a heaping 1/2 tsp)
3 Tbsp capers
Over medium high heat for 1-2 minutes until sizzling but not browned.

1/2 cup dry white wine
Bring to simmer and simmer until there is no trace of alcohol-about a minute.

2 cans drained tuna
2 tsp salt (I only add 1 tsp salt)
Cook 1-2 minutes, stirring, until tuna is heated through.

Meanwhile, Cook:
1 lb. pasta pieces, like fusilli or rigatoni, al dente.
Drain, reserving 1/4 cup pasta water.

Tuna, pasta, pasta water PLUS
1 Tbsp minced garlic
1 tsp grated lemon zest
1/2 cup chopped parsley
3 Tbsp butter

Serve immediately, with a crisp Italian white wine and a green salad.

Margaux’s version:

Suzy’s version:


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