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Tuna and Tomato Pasta

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
2 servings
Dinner
Tuna and Tomato Pasta
Ingredients
  • 1/2 (16 ounce) box penne
  • 1 (5 ounce) can tuna, packed in olive oil, drained
  • 1/4 cup olive oil, divided
  • 1/4 cup finely chopped fresh basil
  • 1/2 large organic lemon, juiced and zested
  • salt and ground black pepper to taste
  • 1 ounce canned anchovy fillets, drained
  • 2 teaspoons capers
  • 1 clove garlic, thinly sliced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 bunch fresh parsley, finely chopped
Instructions
1
Begin by filling a large vessel with water and adding a moderate amount of salt. Place the pot over high heat, allowing it to reach a rolling boil.
2
Once boiling, add penne pasta and cook, stirring occasionally, until it reaches the desired level of tenderness without becoming mushy, approximately 11 minutes.
3
Meanwhile, take the tuna and mash it with a simple utensil like a fork while the pasta is cooking. Combine this mixture with 2 tablespoons of olive oil, some chopped basil, a squeeze of lemon juice, the grated zest of lemons, salt, and pepper.
4
In a separate cooking vessel, heat the remaining 2 tablespoons of olive oil over high heat. Fry the anchovies for about 3 minutes, stirring frequently to prevent burning. Add capers and minced garlic; cook, stirring constantly, for an additional 3 minutes.
5
Add the tuna mixture to this skillet and combine it with some chopped tomatoes; let the sauce simmer for around 5 minutes, allowing all flavors to meld together.
6
Once the pasta is done cooking, drain it and add it to the sauce. Mix everything together thoroughly.
7
Finally, stir in some chopped parsley before serving your dish.