Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna
by Martha Holmberg
This dish is built around the season’s luscious offerings yet designed for speed. The sauce only looks like you slaved over it, and its strong flavors are perfectly in balance. Serves three to four.
2 Tbs. extra-virgin olive oil
4 cups cherry or grape tomatoes (about 1-1/2 lb.; a mix of colors, if possible)
1 large clove garlic, minced
One 6-oz. can light tuna in oil, drained and separated into chunks
2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
1 Tbs. lightly chopped capers
1 tsp. fresh lemon juice
1 tsp. cold unsalted butter
1/2 tsp. packed, finely grated lemon zest
8 oz. dried angel hair pasta
3 Tbs. coarsely chopped fresh flat-leaf parsley
Tip: For a real treat, try making this quick summer pasta with one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.
Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.
Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.
Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.
Serve with Simply Delicious Green Beans.
nutrition information (per serving):
Size : based on 4 servings; Calories (kcal): 400; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 2.5; Protein (g): 22; Monounsaturated Fat (g): 7; Carbohydrates (g): 49; Polyunsaturated Fat (g): 2.5; Sodium (mg): 880; Cholesterol (mg): 10; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 87, pp. 78A
September 1, 2007