Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna

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

Ingredients

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

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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