Lemon Tuna Farfalle

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Lemon Tuna Farfalle

Yield 2-3 servings

Having a well-stocked pantry will save dinner. If you stock up on high quality canned tuna, pasta, and capers, you’re halfway to this delicious meal. The olive oil that marinates the tuna in the can keeps it moist, and adds flavor to the sauce, so don’t discard it.

Ingredients

  • Salt for cooking water
  • 2 (3.2-ounce) oil packed tuna, including oil
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoons capers, drained
  • 2 Tablespoons fresh parsley, chopped
  • 1 clove garlic, pressed
  • 2 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ounces baby spinach, coarsely chopped
  • 1 cup grape tomatoes, halved
  • 8 ounces farfalle pasta  

Instructions

Put on a large pot of water to boil for cooking the pasta, add salt.

In a medium bowl, combine the tuna, its oil, lemon zest and juice, capers, parsley, garlic, olive oil, salt, and pepper and toss with a fork, breaking the tuna into chunks. Reserve.

Cook the pasta according to package directions, about 10 minutes. Drain, don't rinse. In the pasta pot, place the spinach and tomatoes, then dump the hot pasta on top. Toss quickly, then cover and let steam until the spinach is starting to wilt. Add the tuna mixture, toss to mix, and serve warm.