Wednesday, June 3, 2009
Quick Dinner - Tuna and Caper Pasta
I have been told 3 times in the last 3 days that I look worn out. I feel a little worn out, but really, do you have to tell me that? I think that translates into "you look like crap!"
We are counting down to the end of the school year. Only 7 more days of running on empty. Teachers really do need summer vacation to recoup and recharge. I can't wait. Sadly, we still need to eat and I am the family member who assures we have food everyday for lunch and dinner. One of my go to fast meal staples is tuna fish. I buy tuna in oil because the better flavor is really worth the extra calories. I figure I drain most of it off anyway.
This comes together in the time it takes to boil the pasta.
Tuna and Caper Pasta
1 pound spaghetti
2 cans tuna (I suggest at least one of the cans be packed in oil), drained
2-3 tablespoons capers, drained
2 celery stalks, finely chopped
1 large handful of parsley, finely chopped
1/2 lemon, zested and the juice
1/2 cup grated parmesan cheese
1. Boil a large pot of salted water, when it comes to a boil, add pasta
2. In a large, flat pan, over medium heat. Add tuna, capers, and celery. Stir until combined and keep on the low heat until the pasta is done.
3. Before draining pasta save a cup of the pasta water.
4. Add pasta to the tuna mix. Add parsley, lemon zest, juice and cheese. If it seems dry add the pasta water a dollop at a time. I usually use about 1/2 a cup.
This pasta is good hot or cold. Pour a glass of wine and enjoy outside.