21 April 2009
Cheap Meets (Already Cheap) Pasta: Lemon Tuna Pasta with Capers
When I was in college, I rarely ever had time to make dinner from home. I worked three jobs at once, which meant I was often in commute between work places or at home feverishly cramming for exams/writing papers.
I'd like to say this has changed. In retrospect, I had much more time to myself in college, but then again I didn't have the foresight of what grad school would entail. I've gotten better at managing time since my undergraduate days, and of course it helps that I work mostly from home (grade a paper, turn chicken over) but every now and then I find myself craving dishes I made when I had only a few minutes to spare. Nearing the end of the semester, that craving also becomes a practical possibility.
Canned tuna is one of my favorite food items ever. It's versatile--the meat from one can will make a sandwich or two, it can be used in cold pasta salads, and it can even be used in hot pasta dishes.
I didn't exactly measure everything out for this recipe, but here are the steps.
Lemon Tuna Pasta with Capers
1. Drain the tuna from a 5 oz. can of solid white albacore tuna (you can use chunk light if you're going for the cheap aspect but it will pack quite a bit of moisture and runs the risk of shredding when combined with the pasta).
2. Boil a pot of water and add enough pasta on medium heat for two servings (I use whole wheat pasta). While pasta is cooking, heat olive oil (about 2 tbl.) in a pan and add three minced cloves of garlic. Add 1 tbl. of rinsed capers, drained tuna and about 2 tsp. of lemon zest, along with the juice of 1 lemon. This is optional but you could also add a few shakes of red pepper flakes.
3. Add salt and pepper to taste. Turn off heat and add 2 tbl. chopped flat leaf parsley.
4. Add cooked pasta to pan and toss to coat.
5. Serve with grated parmesan (or if you're like me, Romano).