TUNA PASTA

TUNA PASTA

The tuna in oil is used in things where you want to actually use the oil to saute the fish with the pasta for extra flavor. Most people throw it away anyway because they just don't know.

3/4 pound linguine, (I use Great Value whole wheat)
3 Tablespoons olive oil (use the oil in which the tuna is packed.  It is very fine olive oil)
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper
2 6-ounce cans oil-packed tuna (Tonnino brand is best)
1 teaspoon finely grated lemon zest
kosher salt and black pepper
1/2 cup chopped fresh flat-leaf parsley leaves (Dried is fine here.  If you use dried use 1/4 cup)

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water (IMPORTANT!); drain the pasta.Wipe out the pasta pot. Add the oil, garlic, and red pepper and cook over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.Add the pasta, tuna, lemon zest, ¾ teaspoon salt, ½ teaspoon black pepper, and the reserved pasta water and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes.Add the parsley and toss to combine.