Bright, zesty tuna pasta using Tirrena Tortiglioni. Simple, bulk-friendly, and quick for weeknights. Prep 15 min · Cook 12 min · Total 27 min · Serves 6 · Beginner Ingredients 1.5 lb Tirrena Tortiglioni Pasta (Bulk wholesale bag (approx. 24 oz/1.5 lb)) 2 x Canned tuna in olive oil (5 oz cans, drained) 1/2 cup Kalamata olives (Pitted, roughly chopped) 2 tablespoons Capers (Rinsed) 4 cloves Garlic (Minced) 1 Lemon zest (From 1 lemon) 2 tablespoons Fresh lemon juice 3 tablespoons Extra-virgin olive oil 1 cups Parsley (Chopped, flat-leaf) 1/2 teaspoon Crushed red pepper flakes to taste Salt to taste Black pepper Instructions Cook Tirrena Tortiglioni in salted boiling water until al dente according to package, reserve 1/2 cup pasta water. (10 min) Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté 1 minute. (1 min) Add tuna, olives, and capers; stir to warm through, breaking tuna into chunks. (2 min) Toss in lemon zest and juice; simmer 1 minute. (1 min) Add drained pasta and reserved pasta water; toss to emulsify with oil and flavors. (1 min) Season with salt and pepper; stir in chopped parsley. (1 min) Remove from heat and finish with extra drizzle of olive oil if desired. Serve immediately with a light grating of lemon zest on top. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
