PASTA WITH TUNA & CAPERS
I like pasta, canned tuna in oil, and capers, this is an excellent dish. Note, this will not work with tuna packed in water, spring water, or brine; oil only, olive oil is preferred, but if only soybean oil packed is available (where I live in Thailand) use that and a splash of olive oil and the dish will be fine.
Provided by Lee Thayer
Categories Pasta
Time 25m
Number Of Ingredients 10
Steps:
- 1. Heat a pot of salted water to a boil, add the pasta and cook until tender. Drain.
- 2. While the pasta is cooking, drain the oil from the tuna into a large non stick pan, heat the oil on medium heat, when hot, add the onion and chili flakes, saute until the onion is translucent and tender.
- 3. Add the tuna, capers, and wine and stir together. Allow to come to a low boil then reduce heat to low and simmer for 5-7 minutes, add a touch more wine if the sauce is drying out. Season as desired with lemon pepper.
- 4. Add the cherry tomatoes and parsley and mix together. Cook for another minute.
- 5. When the pasta is ready, drain well, then add to the pan. Toss with the sauce.
- 6. Divide between two plates, sprinkle with lemon black pepper as desired. Enjoy.
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