Angel Hair Pasta With Sauteed Cherry Tomatoes, Lemon and Tuna
"This is a real quick fix to a week night supper, using canned tuna. Would make a second night meal using leftover tuna. Discovered in Fine Cooking Magazine."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- kosher salt
- 2 tablespoons extra virgin olive oil
- 4 cups cherry tomatoes, about 1 1/2 pounds (or grape)
- 1 large garlic clove, minced
- 1 (6 ounce) can light tuna in vegetable oil, drained and separated into chunks
- 2 tablespoons pepperoncini peppers (about 4 medium peppers from jar, stemmed, seeded and minced)
- 1 tablespoon capers, lightly chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon unsalted butter (cold)
- 1⁄2 teaspoon lemon zest, packed and freshly grated
- 8 ounces dried angel hair pasta
- 3 tablespoons flat leaf parsley, coarsely chopped
directions
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile in a 11-12 inch skillet, heat the oil over medium-high heat until very hot.
- Add the tomatoes (WARNING: be careful of splattering oil and juice) and cook until tomatoes begin to collapse and their juices run and begin to thicken, 6-10 minutes.
- Note: If you have stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.
- Add garlic and cook for 30 seconds.
- Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter and the lemon zest.
- Season with salt and pepper to taste and keep warm while pasta cooks.
- Cook pasta according to package directions.
- Drain well, arrange in individual serving bowls, top with sauce and parsley.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This made an easy, convenient, and delicious dinner. I really liked the versatility of this recipe. My husband hates pepperoncinis and capers, so, sadly, we rarely have dinners that include them. This recipe allowed me to split the tomatoes after adding the garlic and lemon stuff. I then put peppers & capers in my sauce and, taking another reviewer's advice, added red pepper flakes to his. He was thrilled with his "sauce"! Thanks for sharing this great recipe. We will definitely be making this again for a fast and tasty dinner. -
quite good, with the angel hair pasta having an almost creamy flavor,the lemon add a surprizing taste. -
This is my favorite kinda dish! Wonderful flavor, healthy, versatile-- and with bread, it's dinner. I did leave out the pepperoncini because I just don't like it, but added more capers and lemon to compensate. Oh, and more parsley! YUM! Thanks Bev!
-
This was fantastic. I made a few changes. I cut the amount of oil and butter since I'm watching my calories. In addition, I forgot to buy pepperoini so I used some crushed red pepper flakes in its place. Also, we left out the capers since we're not big fans. This was absolutely delicious, however and I think I will add it to our regular rotation! Thanks!
-
simple easy and delicious. had no parsley, and had to use lemon juice but otherwise followed exactly. all the flavors go really well together and although this meal is satisfying, it is not leaving you feeling like you overate; and i ate quite a bit of it. thanks for sharing.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
