Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna

Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna
Photo by Scott Phillips

Ingredients

  • 2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
  • 8 oz. dried angel hair pasta
  • 1 tsp. cold unsalted butter
  • 1 tsp. fresh lemon juice
  • ½ tsp. packed, finely grated lemon zest
  • 1 Tbs. lightly chopped capers
  • 1 large clove garlic, minced
  • + 5 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • 4 cups cherry or grape tomatoes (about 1-½ lb.; a mix of colors, if possible)
    • 3 Tbs. coarsely chopped fresh flat-leaf parsley
    • One 6-oz. can light tuna in oil, drained and separated into chunks
    • Kosher salt

Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and sta...

View full recipe at Fine Cooking

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