Pasta With Tuna, Capers and Lemon

Name: Pasta With Tuna, Capers and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 small onion, peeled and quartered; 1 garlic clove, peeled; 1 1/2 tablespoons capers (in brine or salt, rinsed well and drained); 3 (85 g) cans tuna in olive oil; 1 teaspoon dried oregano; 1 tablespoon fresh lemon juice; 250 g pasta (spaghetti, bow ties or other shape, whole wheat works well); 2 -3 tablespoons water, reserved from cooking pasta; 1 tablespoon flat leaf parsley, minces; salt and pepper; red pepper flakes, to taste

Submitted by Lille

"Adapted from Ciao Italia Pronto by Mary Ellen Esposito. Scaled down and not so spicy as the original."

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Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

1 small onion, peeled and quartered
1 garlic clove, peeled
1 ¹⁄₂ tablespoons capers (in brine or salt, rinsed well and drained)
3 (85 g) cans tuna in olive oil
1 teaspoon dried oregano
1 tablespoon fresh lemon juice
250 g pasta (spaghetti, bow ties or other shape, whole wheat works well)
2 -3 tablespoons water, reserved from cooking pasta
1 tablespoon flat leaf parsley, minces
salt and pepper
red pepper flakes, to taste

directions

Mince together the onion, garlic and capers in a food processor or mini-chopper. The mixture should be finely chopped.
Pour 1 tablespoon of the olive oil from a can of tuna into a large saute pan. Heat oil, stir in minced onion mixture and cook until onion softens. Add the tuna to the pan, with the oil in the can. Red pepper flakes (1/2 teaspoon) can also be added at this point if desired. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes.
Stir in the oregano, lemon juice and salt and pepper to taste. Set aside and keep mixture warm. If making sauce in advance, transfer to a jar and refrigerate. Reheat when ready to use. This also makes a great sandwich filling.
Cook pasta in boiling, salted water. Drain, reserve 2-3 tablespoons cooking water. Transfer pasta and water to saute pan. Raise heat to medium high and stir everything together until heated through. Sprinkle with parsley and serve.

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RECIPE SUBMITTED BY

Lille

I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be! My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing. I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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