Lemony Tuna and Olive Oil Pasta
Ingredients
12 ounces linguine (3/4 box)
3 tablespoons olive oil
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper
2 6-ounce cans oil-packed tuna
1 teaspoon finely grated lemon zest
kosher salt and black pepper
1/2 cup chopped fresh flat-leaf parsley
Directions
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta.
Wipe out the pasta pot and cook the oil, garlic, and red pepper over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.
Add the pasta, tuna, lemon zest, ¾ teaspoon salt, ½ teaspoon black pepper, and the reserved pasta water to the pasta pot and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes. Add the parsley and toss to combine.
Heidi's changes: Instead of lemon zest I used some lemon juice
Skipped the parsley
I like my dishes with more color! This dish just looked bland. Maybe it would have been better (at least looking) with the parsley. Overall I thought this was ok. Not repeatable though.
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