Boston Globe Magazine, September 26, 2010
1/4 cup plus 1 Tablespoon extra-virgin olive oil
6 cloves garlic, crushed
1/4 teaspoon red pepper flakes (more or less to taste)
2 cans water-packed solid white tuna*, undrained
2 teaspoons zest and 1/4 cup juice from 1 or 2 lemons
salt and fresh-ground pepper to taste
1 pound short and stubby or tubular pasta: shells are fun, but ziti or elbow macaroni also work fine
1/2 cup chopped flat-leaf Italian parsley
freshly shredded Parmesan cheese
- Bring 4 quarts water to a boil over high heat, add 1 Tablespoon salt and the pasta, and cook according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water.
- Meanwhile, in a large, skillet over low heat, heat 1/4 cup olive oil, garlic, and the red pepper flakes, stirring often, just until the garlic is soft and slightly fragrant, but not brown. Add tuna with its' liquid, using a spoon to break up large chunks, stir to mix, and cook until heated through and some of the liquid has cooked away. Stir in lemon zest and 1/2 teaspoon salt, and cook about a minute more.
- Add pasta to the tuna mixture, toss and cook over medium-low heat, stirring constantly, for 1 minute. Add lemon juice, remaining oil, and black pepper to taste, and toss well. Add enough cooking water to distribute the sauce evenly. Stir in most of the parsley and toss to distribute. Taste and add more salt and black pepper if you like. Sprinkle with remaining parsley and Parmesan, and serve immediately.