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tuna pasta

Lemon and Caper Tuna Pasta

Robust in fresh, briny and salty flavors, this lemon and caper tuna pasta is an easy weeknight meal that you can feel good about making.
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Prep Time 5 minutes
Cook Time 12 minutes
Cuisine Italian
Servings 4 people

Ingredients
  

  • 6-8 oz jarred tuna in olive oil
  • 1 lb bean pasta, such as lentil or chickpea
  • 1 large bunch parsley, minced
  • 6 cloves garlic, minced
  • 1/2 cup white wine
  • 4 tbsp capers, or more to taste
  • 1 lemon, juiced and zested
  • 6 oz cherry tomatoes, halved
  • olive oil

Instructions
 

  • Cook pasta in a large well salted pot of boiling water until al dente. Reserve 1 cup of pasta water for the sauce before draining the pasta.
  • While the pasta cooks, heat a deep saute pan over medium heat. Saute garlic until fragrant, 1-2 minutes. Add in cherry tomatoes and cook for another 2-3 minutes, just until they are beginning to soften. 
  • Add lemon juice, zest and white wine to the pan. Cook until reduced slightly, 5 minutes. Then add cooked pasta and toss to combine, adding reserved pasta water as needed to make a glossy sauce. 
  • Remove from heat and gently fold in capers, parsley and tuna, taking care to not break up the tuna too much. Serve with more parsley, a squeeze of lemon juice and drizzle of olive oil.