Recipe: Pasta with Tuna and Lemon (Italian)

PASTA WITH TUNA AND LEMON

3 quarts water
1 pound penne pasta
1/4 cup olive oil
3 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1 (6 1/2 ounces) can water-packed tuna, drained, flaked
1/4 cup fresh lemon juice
zest of 1 lemon, grated
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons chopped fresh Italian parsley, divided use
1/4 cup pasta cooking water
1/4 cup freshly-grated Parmigiano-Reggiano cheese (optional)

Bring the water for the pasta to a boil in a large pot. Add the pasta and cook until just tender.

While the pasta is cooking, heat the oil, garlic, and red pepper flakes in a large saute pan set on medium heat until sizzling, about 3 minutes.

Remove the pan from the heat and carefully add the tuna (if it hasn't been well-drained, you will get excessive spattering from the oil), lemon juice, lemon zest, salt, pepper, 2 tablespoons of the chopped parsley, and 1/4 cup of the pasta cooking water. Return the pan to low heat and stir well. Cook for 2 to 3 minutes and remove from the heat.

Drain the cooked pasta and return it to the pot. Pour the sauce over the pasta, add the remaining parsley and cook on medium heat for 3 minutes, tossing until well coated.

Remove from the heat and stir in the cheese. The pasta is now ready to serve.

Cooks Tip: After you've added pasta to boiling water, always stir gently with a wooden spoon to prevent the pasta from sticking to the bottom of the pan and from clumping together. Stir again when the water comes back to the boil.

Servings: 4
Source: Nick Stellino's Glorious Italian Cooking by Nick Stellino