Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

Name: Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 3 tablespoons, olive oil; 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 1/2 teaspoon, red pepper flakes; 3 tablespoons, capers, rinsed and drained; 1/2 cup, dry white wine; 2 (6 ounce cans) solid white, tuna, drained well and chunks broken up with fingers; , table salt; 1/4 cup, chopped fresh parsley leaves; 1 teaspoon, grated lemon zest; 3 tablespoons, unsalted butter, cut into 6 pieces; 1 pound, penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved; , Ground black pepper

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Appears in Cook's Illustrated January/February 2002

SERVES4 to 6

TIME20 minutes

Pasta and Garlic-Lemon Tuna Sauce with Capers and Parsley

WHY THIS RECIPE WORKS

For our tuna and pasta recipe, we preferred water-packed tuna, drained and shredded to a fine and uniform texture. Adding it to the sauce at the last minute and allowing it to just heat through kept the tuna moist and tender. Pairing it wit...

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