Linguini with Tuna, Lemon and Capers
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Ingredients
1 can 6 oz. tuna-Albacore, shredded
2 cloves crushed garlic (or more if you prefer)
grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
1/2 teaspoon - California Kitchen spicy salt (or kosher if you prefer)
12 oz. linguini or penne rigate
2-4 tablespoons capers, drained (I use a lot because I love capers)
1/4. cup fresh flat leaf parsley, chopped
freshly grated parmesan cheese
Place tuna in serving bowl; break into large bite-size pieces. Add garlic,
lemon zest, lemon juice, olive oil, salt pepper and capers. Stir gently to
combine. Place bowl (be sure it's heat proof) over pasta pot to warm
ingredients while heating pasta water. When water comes to boil, remove
bowl,
Set aside. To cook pasta; Cook pasta in large pot of boiling salted water
until al dente. Drain pasta well. (Reserve a small amount of the pasta
water.)
To serve: Immediately add drained pasta to sauce in bowl. Sprinkle with
parsley. Toss - serve at once with parmesan cheese. Add a little pasta
water as needed . Salt and pepper to taste.
This recipe came from my sister who is the Food Editor for the St. Paul
Pioneer Press in St. Paul, Minnesota. It is my favorite go to low calorie
recipe. It is delicious and you can reheat it by adding a little more of
the pasta water which has been reserved. Serves 6
Approximately 350 calories per serving.
Second Place Winner! January 2007
Jackie Summerville of Redding
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