Fettucccine with Tuna Lemon and Capers

400g dried fettuccine pasta
1 lemon
1/4 cup olive oil
400g can diced tomatoes
3 shallots, ends trimmed, thinly sliced
1 garlic clove, crushed
425g can Italian-style tuna in oil, undrained, flaked
2 tbs capers, rinsed, coarsely chopped
1/3 cup chopped fresh continental parsley

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

2. Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

3. Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.

 

Print Recipe
Midwest Foods Dubbo