I lovingly refer to this dish as the "pantry pasta" because it's really just a delicious mix of whatever I have on hand! We tend to make this on those nights our kids have to be back at school for a sporting or Scouts event...we need something quick, easy & hearty! Its so versatile, feel free to change it up: add extra protein like chicken or shrimp. Toss in artichoke hearts or roasted red peppers to add even more flavor. Picky eaters? Leave out the olives or capers (even though that's the best part!) This unlikely combination of flavors will surprisingly become a regular addition to your monthly meal plan!
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- I large can diced tomatoes (Roma or stewed work well too)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans tuna, drained
- Zest and juice of 1 lemon
- 1/3 cup black olives, diced
- 1 Tablespoon capers, rinsed and chopped
- 1 pound fusilli/elbow/penne shaped pasta
- Reserved pasta cooking water, about 1/2-1 cup
Cook the pasta in boiling, salted water according to package directions.
Meanwhile, heat the olive oil in a large nonstick skillet. Sauté the minced garlic until fragrant, about 1 minute. Be careful not to let it burn! Pour the tomatoes into the pan and season with salt and pepper. Next, add the capers, olives & tuna & warm through. Lastly add the lemon zest and juice. Tossed together in a large bowl with the cooked pasta. Stir in small amounts of the reserved cooking water to thin if sauce if necessary. Add a little grated Parmesan cheese if you like. It tastes great on leftover night!
Yield: 5-6 large servings
Recipe modified a bit from Giada DeLaurentiis