• 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 3 garlic cloves minced

  3. 3 (5-oz) cans Italian tuna, packed in oil, drained and flaked

  4. 1 pound dried farfalle (bow tie pasta)

  5. 1 tablespoon finely grated fresh lemon zest

  6. 2 tablespoons fresh lemon juice

  7. 3 tablespoons capers

  8. 1/2 cup coarsely chopped frsh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.

  2. While pasta is boiling, cook remaining garlic in oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat. Toss pasta in a large bowl with tuna, 1/2 cup reserved cooking water, zest, juice, garlic and oil, capers, parsley, and salt and pepper to taste (add remaining 1/2 cup cooking water as needed if pasta seems dry).


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