Bright, zesty tuna pasta using Tirrena Tortiglioni. Simple, bulk-friendly, and quick for weeknights.
Prep 15 min · Cook 12 min · Total 27 min · Serves 6 · Beginner
Ingredients
- 1.5 lb Tirrena Tortiglioni Pasta (Bulk wholesale bag (approx. 24 oz/1.5 lb))
- 2 x Canned tuna in olive oil (5 oz cans, drained)
- 1/2 cup Kalamata olives (Pitted, roughly chopped)
- 2 tablespoons Capers (Rinsed)
- 4 cloves Garlic (Minced)
- 1 Lemon zest (From 1 lemon)
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Extra-virgin olive oil
- 1 cups Parsley (Chopped, flat-leaf)
- 1/2 teaspoon Crushed red pepper flakes
- to taste Salt
- to taste Black pepper
Instructions
- Cook Tirrena Tortiglioni in salted boiling water until al dente according to package, reserve 1/2 cup pasta water. (10 min)
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté 1 minute. (1 min)
- Add tuna, olives, and capers; stir to warm through, breaking tuna into chunks. (2 min)
- Toss in lemon zest and juice; simmer 1 minute. (1 min)
- Add drained pasta and reserved pasta water; toss to emulsify with oil and flavors. (1 min)
- Season with salt and pepper; stir in chopped parsley. (1 min)
- Remove from heat and finish with extra drizzle of olive oil if desired.
- Serve immediately with a light grating of lemon zest on top.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
