Angel Hair With Flash-Sautéed Cherry Tomatoes, Lemon and Tuna | Oregonian Recipes
In an effort to recycle and reuse, I pulled this recipe from our FOODday archives; it ran in 2006. I prefer light tuna in oil because I think it has more fla...
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cups cherry tomatoes, about 1 1/4 pounds (a mix of colors, if possible)
- 1 large clove garlic, minced
- 1 teaspoon packed finely grated lemon zest
- 1 teaspoon fresh lemon juice, or more to taste
- 1 6-ounce can light tuna in oil, drained and separated into chunks
- 1 teaspoon cold unsalted butter
- 8 ounces angel hair pasta
- 1/4 cup roughly chopped fresh basil or a mix of basil and cilantro
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