It was warm today, and I tend to use my quick cooking ideas on days like this....or the grill. Anything that won't make my house stuffier than it already is! Today I decided a quick tuna pasta would be perfect.
4 chopped garlic cloves, 1 crumbled chile de Arbol, the zest of 1 lemon, 1 teaspoon capers, rinsed.
These are the capers I used. I usually get the brined ones, but had been DYING to try these salt-packed. Not a disappointment.
Saute' garlic, red pepper flakes, and capers in olive oil until fragrant, about 1 minute. Add in the juice of 1 lemon, and 3 Tbl of dry white wine. Bubble until reduced, about another minute.
Add in 2 cans of chunk tuna, drained, half of the zest of a lemon, and 2 Tbl. chopped parsley. Stir to warm the tuna, but do not over mix. I warned you. If you ignore me, then you will have hot tuna salad mush and it won't be my fault!
Toss in cooked pappardelle, and 2-4 Tbl of pasta cooking water to bring the sauce together. Then toss in 2 Tbl of butter, the remaining half of the lemon zest, and 2 Tbl more of chopped parsley. Taste for SnP and serve immediately.