Monday, March 9, 2015
Recipe Lemony Tuna and Olive Oil Pasta
I am sharing this recipe from Real Simple because it is a great use for canned tuna and doesnt require many ingredients. Adding vegetables to this dish would be a great way to really balance out the meal. Another substitution I would recommend trying is using whole wheat linguine. 
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
salt and pepper
1/2 cup chopped flat-leaf parsley
Directions:
1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta.
2. Wipe our the pasta pot and cook the oil, garlic, and red pepper over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.
3. Add the pasta, tuna, lemon zest, 3/4 teaspoon salt, 1/2 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.
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