|1 Pkg (375 g)||CATELLI SMART® LINGUINE|
|½ cup (125 ml)||extra virgin olive oil|
|¾ tsp (4 ml)||chili flakes (optional)|
|2/3 cup (150 ml)||thinly sliced shallot|
|2 cans (120 g each)||chunk light tuna packed in water, drained|
|1/3 cup (75 ml)||fresh lemon juice|
|1 tbsp (15 ml)||lemon zest (from one lemon)|
|2 tbsp (30 ml)||Capers, roughly chopped|
|½ tsp (3 ml)||Kosher salt (or to taste)|
|1/2 cup (125 ml)||coarsely chopped cilantro|
In large pot of salted boiling water, cook the Catelli Smart® Linguine until firm al dente, about 9 minutes.
While pasta is cooking, in a large frying pan, heat olive oil over medium high heat and add chili flakes. Cook 30 seconds and add shallots. Cook until translucent, about 2 minutes.
Lower heat to medium and add tuna, breaking up the chunks. Cook for two minutes and add lemon juice, zest, capers and salt.
Drain pasta, reserving some cooking water. Add pasta immediately to tuna mixture in pan and toss well to combine.
Increase the heat to medium high and add up to ½ cup (125 ml) pasta cooking water and cook until the water helps thicken sauce, about 2 minutes. Taste and add more salt if needed.
Sprinkle with cilantro, toss well and serve immediately!
Chef Maria A. Garza, The Cultural Kitchen, Ottawa
|Tips||This pasta is made in the Italian tradition, where the pasta is not too “saucy”. If you want more of a runny sauce, feel free to increase the amount of olive oil or pasta water.|
If you use tuna packed in olive oil, there is no need to drain it. You can add it with the oil to the pasta.
If you want to add more spice, you can use one fresh Jalapeño pepper, minced, instead of chili flakes.
Use a microplane grater to zest the lemon. It gives you a very fine zest that is perfect for this recipe.
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