Angel Hair Pasta With Sautéed Cherry Tomatoes, Lemon & Tuna

Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon, and Tuna is a delicious and satisfying dish that combines the freshness of cherry tomatoes, the tanginess of lemon, and the richness of tuna.

To start, bring a large pot of generously salted water to a boil. While the water is heating up, heat olive oil in a skillet over medium-high heat. Once hot, add the cherry tomatoes and cook them until they start to collapse and their juices thicken. This process takes around 6 to 10 minutes. Next, remove the skillet from the heat and add minced garlic to the tomatoes, cooking it for 30 seconds to infuse the flavors. Then, stir in the drained and separated light tuna, minced jarred peperoncini, capers, lemon juice, butter, and finely grated lemon zest. Season the sauce with salt to taste and keep it warm. Cook the angel hair pasta in the boiling water according to the package instructions. Once cooked, drain the pasta well and arrange it in individual pasta bowls. Top the pasta with the warm tomato and tuna sauce, ensuring each serving gets a generous amount. Finally, garnish the dish with coarsely chopped fresh flat-leaf parsley for a pop of freshness.

This dish is perfect for a quick weeknight dinner or when you’re craving a light yet flavorful meal. The combination of tangy tomatoes, zesty lemon, and the subtle richness of tuna creates a harmonious blend of flavors that will delight your taste buds. Enjoy!

SERVES:

INGREDIENTS:

• Kosher salt
• 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
• 1 6-oz. can light tuna in oil, drained and separated into chunks
• 2 Tbs. minced jarred peperoncini (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

INSTRUCTIONS:

1. Bring a large pot of generously salted water to a boil over high heat.
2. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot.
3. 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 minutes.
4. Remove the pan from the heat and stir in the tuna, peperoncini, capers, lemon juice, butter, and lemon zest.
5. Season the sauce to taste with salt and keep it warm while you cook the pasta.
6. Cook the pasta in the boiling water according to the package directions.
7. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.

NUTRITIONAL INFORMATION:

PER SERVING

• 400 CALORIES | 22G PROTEIN | 49G CARB | 13G TOTAL FAT | 2.5G SAT FAT |
  7G MONO FAT | 2.5G POLY FAT | 10MG CHOL | 880MG SODIUM | 5G FIBER

NOTE:

• For a real treat, try one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.