Lemon Garlic Tuna Pasta with Tortiglioni

Bright, zesty tuna pasta using Tirrena Tortiglioni. Simple, bulk-friendly, and quick for weeknights.

Prep 15 min · Cook 12 min · Total 27 min · Serves 6 · Beginner

Ingredients

• 1.5 lb Tirrena Tortiglioni Pasta (Bulk wholesale bag (approx. 24 oz/1.5 lb))
• 2 x Canned tuna in olive oil (5 oz cans, drained)
• 1/2 cup Kalamata olives (Pitted, roughly chopped)
• 2 tablespoons Capers (Rinsed)
• 4 cloves Garlic (Minced)
• 1 Lemon zest (From 1 lemon)
• 2 tablespoons Fresh lemon juice
• 3 tablespoons Extra-virgin olive oil
• 1 cups Parsley (Chopped, flat-leaf)
• 1/2 teaspoon Crushed red pepper flakes
• to taste Salt
• to taste Black pepper

Instructions

1. Cook Tirrena Tortiglioni in salted boiling water until al dente according to package, reserve 1/2 cup pasta water. (10 min)
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté 1 minute. (1 min)
3. Add tuna, olives, and capers; stir to warm through, breaking tuna into chunks. (2 min)
4. Toss in lemon zest and juice; simmer 1 minute. (1 min)
5. Add drained pasta and reserved pasta water; toss to emulsify with oil and flavors. (1 min)
6. Season with salt and pepper; stir in chopped parsley. (1 min)
7. Remove from heat and finish with extra drizzle of olive oil if desired.
8. Serve immediately with a light grating of lemon zest on top.

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.