Tuna and Tomato Sauce

The weather was amazingly beautiful yesterday. We’ve had such a cold and damp spring this year. Within the last week the weather has been warm and the few rain showers we get are in the evening. After getting off work I wanted to pull together a quick meal so that our family could spend time outside planting our new plants we purchased on Mother’s Day. Little one is starting to crawl so he really makes hanging out on the lawn interesting. I wish he didn’t find grass such a yummy treat!

The first time I tried this recipe I was very skeptical. Tuna and tomatoes just didn’t sound like they went together for me. Honestly, it’s delicious. The lemon zest makes these two flavors work together beautifully. I like to add extra zest because I enjoy it so much. Sometimes I leave out the capers. I really have to be in the mood for capers.

Giada recommends using the marinara sauce she has in her book. I agree, it’s yummy. But since I was going for a quick meal the jarred stuff works just fine. I used some tuna that my mother in law sent home with us after a recent visit. It’s Ecuadorian tuna and it’s so very very yummy. I did omit the parsley – big surprise.

3 cups marinara

12 oz albacore tuna packed in oil, drained

1 T. drained capers

1 teaspoon grated lemon zest (from ½ lemon)

1 T. chopped fresh flat leaf parsley

½ tsp salt, plus more to taste,

½ tsp. freshly ground black pepper, plus more to taste

1 lb of pasta – I used bow tie

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

Everyday Italian – Giada DeLaurentiis