My friends often lead me to delicious places. In this case, Kasey Passen, one of the most creative cooks I know, turned me onto Tonnino Tuna! I became obsessed with trying different pasta recipes with their delicious tuna. Recently, a group of foodie friends joined me at our lake house to try out my creations and this recipe was their hands down favorite!
Ingredients
- 12 oz. Al Dente Pasta
- 1 can or jar of tuna, packed in oil
- 3 cloves of garlic, minced fine
- 10 oz. baby spinach (or more)
- 3 Tbsp. capers
- 1/2 cup parmesan cheese
- 1 lemon, juice and zest
- 1 tsp. Coarse kosher salt
Directions
Drain oil from tuna into large skillet. Add garlic and heat on low for 2 minutes. Add tuna, spinach, capers and salt to skillet heating gently. In the meantime, cook Al Dente pasta for 3 minutes in a large pot of boiling, salted water. Before draining the pasta, ladle ⅓ cup of cooking water to skillet tossing to wilt the spinach. Add pasta to skillet. Add lemon juice, lemon zest, then parmesan.
Other delicious pastabilities: add olives, fresh tomatoes or sundried tomatoes. You get the idea!
It was great having Jules Crespy at my house to help put this expert touch on this dish. Jules is the chef at The Wayland, one of the coolest cocktail bars in NYC!
Click here for a printable version of this recipe. Check out Kasey’s blog for another delicious Tonnino tuna pasta recipe creation!