Lemon Garlic Tuna Pasta with Tortiglioni
Recipes developed by the BoxNCase culinary team
Bright, zesty tuna pasta using Tirrena Tortiglioni. Simple, bulk-friendly, and quick for weeknights.
Estimated Cost
$2.60/serving
Ingredients
12 available on BoxNCaselb Tirrena Tortiglioni Pasta (Bulk wholesale bag (approx. 24 oz/1.5 lb))
Tirrena Tortiglioni Pasta
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x Canned tuna in olive oil (5 oz cans, drained)
Seasons Tuna Ylwfin In Olive Oil 6.7oz
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cup Kalamata olives (Pitted, roughly chopped)
Krinos Pitted Kalamata Olives With Garlic & Peppers 5Lb Bag
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tablespoons Capers (Rinsed)
Dix Farms Nonpareil Capers 32oz
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cloves Garlic (Minced)
Shahzada Garlic Paste 750g
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Lemon zest (From 1 lemon)
Luna Bar Lemon Zest 10.14 oz
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tablespoons Fresh lemon juice
Volcano Organic Lemon Juice
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tablespoons Extra-virgin olive oil
Sea Tales Sardines in Extra Virgin Olive Oil 4.2oz
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cups Parsley (Chopped, flat-leaf)
Morton & Bassett Parsley 0.84 oz
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teaspoon Crushed red pepper flakes
Simply Organic Crushed Red Pepper 9.54 oz
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taste Salt
BoxNCase Black Truffle Salt, 3.52 oz
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taste Black pepper
Deep Whole Black Pepper 3.5 oz
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Instructions
- 1
Cook Tirrena Tortiglioni in salted boiling water until al dente according to package, reserve 1/2 cup pasta water.
- 2
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté 1 minute.
- 3
Add tuna, olives, and capers; stir to warm through, breaking tuna into chunks.
- 4
Toss in lemon zest and juice; simmer 1 minute.
- 5
Add drained pasta and reserved pasta water; toss to emulsify with oil and flavors.
- 6
Season with salt and pepper; stir in chopped parsley.
- 7
Remove from heat and finish with extra drizzle of olive oil if desired.
- 8
Serve immediately with a light grating of lemon zest on top.
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