Cooking with Karin

Thursday, September 27, 2012

Fettuccine with Tuna, Lemon and Capers

I have two new favorite pasta recipes. That's saying a lot, since I love pasta and tend to stick to my tried-and-true favorites.

This week I'm sharing my recipe for Fettuccine with Tuna, Lemon and Capers. This is really delicious and makes a great weeknight dinner option, since it is quick and easy. The ingredients are things I almost always have in the pantry and fridge: pasta, olive oil-packed tuna, lemon, red pepper flakes, garlic and capers.

The recipe below is actually a double recipe, using the whole 12-ounce package of lemon-chive fettuccine and two cans of tuna. When I made it the first time, I was just making dinner for Hubs and myself, so I used half a package of the fettuccine and one can of tuna. It made about three servings, so the recipe below should serve 4-6, depending on the appetites of those you're serving.

Although I am able to purchase dried lemon-chive fettuccine at the supermarkets in my neighborhood, you can substitute another type of pasta.

Next week I'll share my other new favorite, Spaghetti with Pesto Trapanese. Honestly, I don't know which one I like the best!

Fettuccine with Tuna, Lemon and Capers

12 ounces lemon-chive fettuccine or other pasta
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon red pepper flakes (more or less, to taste)
2 teaspoon minced garlic, about 2 large cloves
1/3 cup capers, with a little of their juices
1 cup white wine
Juice and zest of 2 lemons
2 5-ounce cans high quality tuna packed in olive oil, undrained
1/4 cup chopped fresh parsley
Sea salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Remove 1 cup of the pasta water before draining the pasta.

While the water heats and the pasta cooks, make the sauce. Heat the olive oil and butter in a large sauté pan over medium-high heat. Add the pepper flakes and garlic and sauté for 1 minute. Add the capers and wine. Bring to a boil and simmer for 1-2 minutes. Add the lemon juice and zest along with the tuna. Add the drained pasta and parsley and stir to coat well with the sauce. Season to taste with salt and pepper and add some of the pasta water if needed to make the sauce to your liking. Serve, sprinkling each serving with some of cheese, if desired.

Makes 4-6 servings.

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