Pasta With Tuna, Capers and Lemon Recipe
Adapted from Ciao Italia Pronto by Mary Ellen Esposito. Scaled down and not so spicy as the original.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Food processor
- Saute pan
- Colander
- Pot
- Mason jar
- Fork
- Measuring spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 1 small onion, peeled and quartered
- 1 garlic clove, peeled
- 1 1/2 tablespoons capers (in brine or salt, rinsed well and drained)
- 3 (85 g) cans tuna in olive oil
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 250 g pasta (spaghetti, bow ties or other shape, whole wheat works well)
- 2 -3 tablespoons water, reserved from cooking pasta
- 1 tablespoon flat leaf parsley, minces
- salt
- pepper
- red pepper flakes, to taste
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