Angel Hair Pasta With Sauteed Cherry Tomatoes Lemon And Tuna Recipe

Ingredients for Angel Hair Pasta With Sauteed Cherry Tomatoes Lemon And Tuna

• Kosher Salt
• Extra Virgin Olive Oil
• Cherry Tomatoes
• Garlic Clove
• Tuna In Vegetable Oil
• Pepperoncini Peppers
• 1 tablespoon capers, drained
• Fresh Lemon Juice
• Unsalted Butter
• 1 tablespoon lemon zest
• 12 ounces angel hair pasta
• Flat Leaf Parsley

How to Make Angel Hair Pasta With Sauteed Cherry Tomatoes Lemon And Tuna

1. Bring a large pot of salted water to a boil over high heat. Cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat 2 tablespoons olive oil in an 11-12 inch skillet over medium-high heat.
3. Add 1 pint cherry tomatoes and cook, stirring occasionally, until they begin to collapse and release their juices, about 6-10 minutes.
4. Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Remove the skillet from the heat. Stir in 2 (5 ounce) cans tuna (drained), 2 tablespoons drained pepperoncini peppers, 1 tablespoon capers (drained), 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon butter.
6. Season with salt and freshly ground black pepper to taste. Keep warm.
7. Add the drained pasta to the sauce, tossing to coat. Add a little pasta water if needed to loosen the sauce.
8. Divide the pasta among serving bowls. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.