Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4 to 6
Ingredients
3 tablespoons olive oil 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)½ teaspoon red pepper flakes 3 tablespoons capers, rinsed and drained½ cup dry white wine 2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingerstable salt ¼ cup chopped fresh parsley leaves 1 teaspoon grated lemon zest 3 tablespoons unsalted butter, cut into 6 pieces1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reservedGround black pepper
Instructions
- Heat oil, 1 tablespoon garlic, red pepper flakes, and capers in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
- Toss tuna mixture, remaining garlic, parsley, zest, butter, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasonings with salt and pepper to taste; serve immediately.
Time
20 minutesYield
Serves 4 to 6Ingredients
3 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
3 tablespoons capers, rinsed and drained
½ cup dry white wine
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
¼ cup chopped fresh parsley leaves
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, cut into 6 pieces
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Ingredients
3 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
3 tablespoons capers, rinsed and drained
½ cup dry white wine
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
¼ cup chopped fresh parsley leaves
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, cut into 6 pieces
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Ingredients
3 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
3 tablespoons capers, rinsed and drained
½ cup dry white wine
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
¼ cup chopped fresh parsley leaves
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, cut into 6 pieces
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Why This Recipe Works
For our tuna and pasta recipe, we preferred water-packed tuna, drained and shredded to a fine and uniform texture. Adding it to the sauce at the last minute and allowing it to just heat through kept the tuna moist and tender. Pairing it with carefully chosen flavorings and stubby, open, or tubular pasta shapes that trapped the sauce effectively brought our tuna and pasta recipe close to simple perfection.
Instructions
- Heat oil, 1 tablespoon garlic, red pepper flakes, and capers in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
- Toss tuna mixture, remaining garlic, parsley, zest, butter, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasonings with salt and pepper to taste; serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments