Ingredients for Angel Hair Pasta With Sauteed Cherry Tomatoes Lemon And Tuna
- salt to taste
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 2 cloves minced garlic
- 2 (5 ounce) cans tuna, drained
- 2 tablespoons drained pepperoncini peppers
- 1 tablespoon capers, drained
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon lemon zest
- 8 ounces angel hair pasta
- 2 tablespoons chopped fresh parsley
- 1/2 cup pasta water (reserved)
- freshly ground black pepper to taste
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How to Make Angel Hair Pasta With Sauteed Cherry Tomatoes Lemon And Tuna
- 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.
- While the pasta cooks, heat 2 tablespoons olive oil in an 11-12 inch skillet over medium-high heat.
- Add 1 pint cherry tomatoes and cook, stirring occasionally, until they begin to collapse and release their juices, about 6-10 minutes.
- Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
- 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.
- Season with salt and freshly ground black pepper to taste. Keep warm.
- Add the drained pasta to the sauce, tossing to coat. Add a little pasta water if needed to loosen the sauce.
- Divide the pasta among serving bowls. Garnish with 2 tablespoons chopped fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
27g
Fat
16g
Carbs
21g
