Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna

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

Ingredients

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

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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