Recipe by ClareVH
I have a photocopy of this recipe. I believe it is originally from Cook's Illustrated.
Top Review by ratherbeswimmin'
Excellent pasta and sauce. The flavor really pops and it was so easy to toss together. If you are sensitive to salt, watch out. The sauce had plenty, so I didn't salt the pasta and am glad. I think it would have been too much if I had. Used whole wheat penne, which made it look funky, but the taste was awesome. Am sure to make this one again. Thanks.
- 3 tablespoons olive oil
- 6 medium garlic cloves, minced
- 1⁄2 teaspoon hot red pepper flakes
- 3 tablespoons capers, drained and rinsed
- 1⁄2 cup white wine
- 2 (6 ounce) cans solid white tuna packed in water, drained and broken into chunks
- 2 teaspoons salt
- 1 lb penne pasta
- 1 tablespoon salt, for pasta water
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon grated lemon zest
- 3 tablespoons unsalted butter, cut into 6 pieces
- ground salt
- black pepper
- freshly grated parmesan cheese
Directions See How It's Made
- Bring 4 quarts of water to a rolling boil in a large pot (for pasta).
- While water comes to a boil, heat the oil, about 1/2 of the garlic, red pepper flakes and capers in a 12-inch skillet, and stir frequently until mixture is fragrant and sizzling, but not browned, about 1 to 2 minutes.
- Add the wine and simmer for about 1 more minute; add the tuna and 2 teaspoons salt and cook, stirring frequently, until the tuna is heated through - about 1 minute.
- When water is boiling, add 1 tablespoon salt and the pasta; cook until al dente and drain, reserving 1/4 cup of the cooking water.
- Return the pasta to the pot and toss with the tuna mixture, the rest of the garlic, parsley, lemon zest, butter and reserved pasta water.
- Season with ground black pepper and salt to taste; top with freshly grated parmesan cheese.
- Serve immediately!