Pasta al tonno

Ingredienti

• 6 ounces good quality canned tuna (ideally in olive oil, drained)
• 1 large clove garlic (minced)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper (plus more to taste)
• 1/2 medium lemon (juice and zest)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons capers (drained)
• 1/4 cup finely chopped fresh parsley
• 5 ounces linguine

Preparazione

1. 1

   In a heatproof serving bowl large enough to fit over your pasta pot, break drained tuna into bite-size chunks. Add garlic, salt, pepper, lemon juice and zest, olive oil and capers; gently stir to combine.

2. 2

   In a large pot over medium-high heat, put water on to boil for pasta. Place heatproof bowl with tuna mixture over the pot (the bottom of the bowl should be above the water). Once the water reaches a boil, remove bowl and set aside. Add pasta to boiling water and cook according to package directions until al dente.

3. 3

   Drain pasta and add to sauce in bowl; gently toss to combine. Sprinkle parsley over and serve immediately.