The trouble with going away for a week is the return-famine syndrome. Having discarded (ok, eaten) the veggie bin and refusing to restock the freezer again; returning from a week away means there is nothing to eat.

Nothing.

Of course, a food hoarder like me never really has nothing to eat. A desperate review of the troops, err, pantry, reveals Linguine. A can of Tuna in olive oil. The freezer has sweet, small peas. The fridge has the die hard trinity: capers, a lemon, and minced garlic.

And of course, a rind of Parma-Reggiano.

And suddenly, the best, most filling, lightest and delicious dinner is simmering. My kitchen smells like someone who knows what they are doing took over. The pasta shimmers in it's lemony sauce, the tuna is earthy and the peas burst their sweetness over my tongue only to be followed by the bite of pepper flakes. And I can relax.

Fork and tablespoon flexed, ready to spin that pasta...

And twirl, baby...twirl.

Still searching for what to cook ?

Name: Pasta with Tuna and Lemon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounces linguine; 2 tablespoons olive oil; 1 clove garlic sliced; 1/8 teaspoon crushed red pepper; 1 tsp. capers quickly rinsed; 1 6- ounce cans oil-packed tuna; 1/2 tsp finely grated lemon zest; kosher salt and black pepper; 1/4 cup chopped fresh flat-leaf parsley (optional); a grating of cheese

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INGREDIENTS

6 ounces linguine
2 tablespoons olive oil
1 clove garlic sliced
1/8 teaspoon crushed red pepper
1 tsp. capers quickly rinsed
1 6- ounce cans oil-packed tuna
1/2 tsp finely grated lemon zest
kosher salt and black pepper
1/4 cup chopped fresh flat-leaf parsley (optional)
a grating of cheese

Servings

INSTRUCTIONS

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta.

In the the pasta pot, cook the oil, garlic, capers and red pepper over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.

Add the pasta, tuna, lemon zest, salt, pepper, and the reserved pasta water to the pasta pot 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. Grate your cheese over the plated pasta.

NOTES

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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 2 Servings

Calories: 711
Calories from Fat: 49 (7%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.2g
Cholesterol 62.1mg		19 %
Sodium 100.8mg		3 %
Potassium 156.8mg		4 %
Total Carbohydrate 158.2g		47 %
	Dietary Fiber 0g	0 %
	Sugars, other 158.1g
Protein 9.6g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 711

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