Tuesday, December 13, 2011
Taste Test: Lemony Tuna Pasta
This recipe is out of Real Simple Magazine.
It is light and fresh and has just the right zest and kick. I will for sure make this again next week.
Add This one to your “I at too much at Christmas and need something light” meal list.
Lemony Tuna and Olive Oil Pasta (Real Simple, 2011)
12 oz linguine pasta (I used whole wheat)
3 Tbsp light olive oil
4 cloves of garlic, sliced thin
1/4 tsp crushed red pepper
2 (6 oz) cans of tuna (I used water packed)
1 tsp finely grated lemon zest
salt and pepper to taste
1/2 cup chopped fresh flat leaf parsley
1. Cook pasta according to package directions. Reserve 1/2 cup of the cooking water. Drain pasta
2. Wipe out the pot and cook the oil, garlic and red pepper over medium heat stirring until fragrant (3 min)
3. Add the pasta, tuna, lemon zest, salt and pepper and pasta water. I actually didn’t add the salt and found that I loved it without that flavor. I instead added 2 squeezes of the fresh lemon.
4. Cook over low heat, tossing until the sauce is slightly thickened and coats the pasta. Add parsley and serve. *The sauce is ONLY enough to coat the pasta. It is not a saucy dish*