Pasta with Tuna and Capers
- 7 ounces penne pasta
- 1 tablespoon grapeseed oil
- 4 cloves of garlic, minced
- 1 (5 ounce) can tuna, drained
- 1 pound tomatoes, chopped
- 1 tablespoon capers, chopped
- salt and ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a rapid boil; boil penne pasta until al dente, 8 to 10 minutes; drain.
- While preparing the pasta, heat grapeseed oil in a saucepan over medium-low heat; add garlic and cook until golden, 1 to 2 minutes. Stir tuna with the garlic; cook until tuna begins to turn golden around the edges, 4 to 5 minutes.
- Stir tomatoes and capers with the tuna, increase heat to medium, and continue cooking until tomatoes soften, 10 to 12 minutes; season with salt and pepper.
- Divide pasta between two plates, top each portion with half of the tuna mixture, and garnish with parsley and Parmesan cheese.
If gluten is a concern, try brown rice pasta in place of the penne, as it will likely hold together best when cooked al dente.
What others are saying
Randall Hauk says:
I have had little luck pairing fish with tomatoes beyond topping a fillet with a small amount of fresh diced tomato. This was no exception. I enjoyed the capers, but the tuna and the tomatoes simply did not work well together for me. Maybe I'll try citrus instead, because everything else seemed to be in the right places.