Tuesday, June 25, 2013

Lemony Tuna Penne with Capers

I love dishes for summer that are light and easy, and if they are healthy--so much the better!  This pasta dish incorporates heart-healthy tuna and olive oil, for extra fiber whole wheat penne can be used.

Lemony Tuna Penne with Capers
by Judy
adapted from Everyday Food May 2013

1 pound penne pasta
1/2 cup capers
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice
1/4 cup Sciabica's Lemon Extra Virgin Olive Oil 
2 cans tuna (6 ounces each), drained
1/3 cup coarsley chopped sun-dried tomatoes
1 cup chopped fresh basil leaves

Cook pasta according to package directions, reserving 1/3 cup pasta water.  In medium skillet, saute capers and lemon zest in olive oil for one minute until fragrant.  Add tuna and cook until heated through.  Add cooked penne, pasta water, lemon juice, and tomatoes.  Stir in basil leaves just before serving. May also be served chilled.  Enjoy!

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