Lemon Caper Tuna Pasta
This lemon caper tuna pasta, made in partnership with Portofino Tuna, is a perfect weeknight meal. It comes together quickly in one pot, and is fully of bright, fresh flavor!
Equipment
- Large Skillet
- Cutting Board
Ingredients
- 1/2 lb linguine cooked (reserve 1/3 cup pasta water)
- 1 can Portofino Tuna in Olive Oil
- 3 cloves garlic minced
- 2 tsp lemon zest zest of 1 lemon
- juice of one lemon 3 tbsp
- 1 cup cherry tomatoes halved
- 4 tbsp capers drained
- 1/2 tsp kosher salt
- 1/2 fresh cracked pepper
- Basil for garnish
Instructions
- Cook linguine according to package directions and drain, reserving 1/3 cup of pasta water
- Drain the olive oil from the Portofino Tuna can into a large skillet and heat over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
- Add tomatoes and cook for 1-2 minutes, until just wilted, and turn off the heat.
- Add salt, pepper, lemon juice, lemon zest, capers, and pasta water. Stir to combine, then add pasta and toss to coat.
- Break up your Portofino tuna and mix it throughout the pasta.
- Garnish with basil and serve immediately. Enjoy!
Nutrition
Calories: 307kcalCarbohydrates: 45gProtein: 20gFat: 4gSaturated Fat: 1gCholesterol: 8mgSodium: 671mgPotassium: 305mgFiber: 2gSugar: 3gVitamin A: 215IUVitamin C: 11mgCalcium: 29mgIron: 2mg
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