Tuna and Caper Pappardelle Pasta
As Bill and I were walking through Trader Joe’s this evening, we noticed a little dinner idea display with pasta, tuna and capers. We were sold as the pasta was a nice thick Lemon Pepper Pappardelle, the tuna was in oil (like in Italy where we fell in love with it), and I can eat capers by the spoon full. Plus, I was planning on using some left over grape tomatoes in a caper and tuna pasta, so I didn’t have to stray to far from the dinner plan (although I decided not to use the grape tomatoes). I partnered the pasta with a salad that needs nothing else but its 3 major ingredients: arugula, roma tomatoes and parmesan cheese. This was one of the best pastas I have ever had, I love eating pasta without the traditional red sauce. I am all about quick dinners with a lot of flavor, and this plate didn’t disappoint.
Ingredients:
- Lemon Pepper Pappardelle
- Sauce (in order of addition to hot pan): oil, lemon zest, garlic, chopped sweet onion, white wine, sun-dried tomatoes, capers, tuna in oil
- salt and pepper to taste
- important step: when pasta in almost cooked to al dente, add wet pasta to pan so pasta will absorb some of the tasty sauce you have created
- Salad: arugula, roma tomatoes, Parmesan cheese, salt, pepper, balsamic vinaigrette dressing
