4-8 ounces linguini-dried.
2 tablespoons olive oil
5 large garlic cloves, thinly sliced
¼ teaspoon dried red pepper flakes
3 tablespoons capers, drained and chopped
10 ounces frozen spinach, pressed to drain well
2 (5 ounce) cans Yellowfin Tuna in Olive Oil
kosher salt and freshly ground black pepper to taste
½ cup fresh parsley, chopped
1 lemon, quartered lengthwise
Parmesan cheese for grating
- Bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the left over water to help create a sauce for your dish.
- While the pasta is cooking, heat a large sauté pan with the olive oil, sliced garlic, and red pepper flakes. Sauté, stirring frequently, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers and spinach with 1/2 cup of the pasta water. Cook, stirring gently for 1 minute.
- Add the tuna, with the olive oil from the cans to the pan. Combine the ingredients gently, breaking up large pieces of tuna. Reduce the heat to low and season to taste with salt and pepper.
- Using tongs, transfer the pasta into the skillet. Add the chopped parsley and ½-1 cup more of the remaining pasta cooking water (add hot tap water if you don't have enough pasta water). With the pan over low heat, gently toss the pasta with tongs to coat the pasta evenly. Add additional pasta water if necessary. Season with salt and pepper to taste. Serve immediately with Parmesan cheese on the side.
Use fresh pasta. Pasta cooking time will be less.
Heavy cream-add 1/2 to 1 cup with the spinach. Let cook 3-5 minutes to reduce.
Substitute broccoli (frozen and thawed) for the spinach
Canned artichokes can be added with spinach. Cut reach into halves or quarters
1 can diced tomatoes, drained.
Substitute 1 can cannelloni beans for the pasta.