Wednesday, November 11, 2009

Spicy Tuna Pasta with Lemon Zest Dressing

Spicy Tuna Pasta with Lemon Zest Dressing
2 servings

As shared from the kitchen of Once Upon a Plate

You can add or remove ingredients according to what you might have on hand; some other additions you might consider ~ olives, capers, marinated artichoke hearts, a different cheese, etc.

1 cup rigatoni pasta, or other tubular pasta, uncooked
1 tablespoon olive oil
finely grated zest from one lemon (may reduce amount)
1 clove garlic, sliced
1 can Italian tuna in olive oil, drained
a pinch (or more) dried chili flakes
Cherry or grape tomatoes, cut in half
Cubes of fresh mozzarella (as little or as much as you would like)
Slivers of sweet red (bell) pepper, or roasted peppers from the jar
Fresh basil leaves
Fresh flat leaf parsley leaves
sea salt and cracked black pepper
shaved Parmesan cheese, to serve


Cook pasta in a large saucepan of salted boiling water until al dente. (about 10–12 minutes.) Drain, return to the saucepan and keep warm. Heat a small frying pan over medium heat. Add the oil, lemon zest and garlic and cook for 1 minute or until garlic is cooked and lemon zest is crispy. Combine the pasta with the tuna, mozzarella, tomatoes, sweet red pepper, basil, parsley, chili, salt and pepper and toss gently to mix. Drizzle lemon dressing over all. Top with Parmesan.

Recipe is loosely adapted from Donna Hay magazine, issue 37

Please click HERE to return to Once Upon a Plate