Ingredients for Penne Pasta With Zesty Garlic Lemon Tuna Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon hot red pepper flakes
- 1/4 cup capers, drained
- 1/4 cup dry white wine
- 2 (5 ounce) cans solid white tuna packed in water, drained
- 1 tablespoon salt (for pasta water), 2 teaspoons salt (for sauce), plus more to taste
- 1 pound penne pasta
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon zest
- 4 tablespoons unsalted butter
- freshly ground black pepper, to taste
- freshly grated Parmesan cheese, for serving
- 4 quarts water (for boiling pasta), 1/4 cup reserved pasta cooking water
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How to Make Penne Pasta With Zesty Garlic Lemon Tuna Sauce
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt once boiling.
- While the water heats, heat olive oil in a 12-inch skillet over medium heat. Add half the minced garlic (2 cloves), red pepper flakes, and capers. Cook, stirring frequently, until fragrant (about 1-2 minutes).
- Add the white wine and simmer for 1 minute.
- Stir in the drained tuna and 2 teaspoons of salt. Cook, stirring frequently, until heated through (about 1 minute).
- Add the penne pasta to the boiling water. Cook until al dente, according to package directions. Reserve 1/4 cup of pasta cooking water before draining.
- Return the drained pasta to the pot. Add the tuna mixture, remaining minced garlic (2 cloves), parsley, lemon zest, butter, and reserved pasta water.
- Toss to combine. Season generously with salt and black pepper to taste.
- Serve immediately, topped with freshly grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
142 g
Sugar
1g
Fat
39g
Carbs
31g
