Tuna, Caper, and Basil Penne
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
- Servings: 4
Photography: Jonathan Lovekin
Source: Everyday Food, March 2013
- 3/4 pound penne
- 1/2 cup capers
- 2 teaspoons grated lemon zest
- 1/4 cup olive oil
- 2 cans (6 ounces each) drained tuna in olive oil
- 2 tablespoons lemon juice
- 1 cup chopped fresh basil leaves
Cook penne, reserving 1/4 cup pasta water. In a medium skillet, saute capers and lemon zest in olive oil, 1 minute. Add tuna and cook until heated through. Add penne, pasta water, and lemon juice. Season, and stir in basil.