sushibones
08-18-2002, 09:42 PM
Recently I have raved about this recipe from Cook's Illustrated and posted it on two separate threads. Unfortunately, as Tiger pointed out to me this evening, I did not include the amount of lemon peel to add.
For anyone who may have printed this recipe out in the last couple of weeks, here is the corrected recipe, including the amount of lemon peel.
Sorry for messing up. :(
PASTA AND GARLIC-LEMON TUNA SAUCE WITH CAPERS AND PARSLEY
Cooks Illustrated Jan-Feb, 2002
3 Tbs olive oil [I usually use 2]
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tbs)
1/2 tsp red pepper flakes [I use 1/4 tsp]
3 Tbs capers, rinsed and drained [I don't rinse]
1/2 cup dry white wine
2 cans (6 ounces each) solid white tuna in water, drained well and chunks broken up with fingers
Salt
1/4 cup chopped fresh parsley leaves
1 tsp grated zest from 1 lemon
3 Tbs unsalted butter, cut into 6 pieces [I didn’t use unsalted]
1 lb penne or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
[I use anywhere from 12-16 oz pasta without changing the other amounts]
Ground black pepper
Heat oil, 1 Tbs garlic, red pepper flakes, and capers in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 tsp salt [I don't use anywhere near this much] and cook, stirring frequently, until tuna is heated through, about 1 minute.
Toss tuna mixture, remaining garlic, parsley, zest, better, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasonings with salt and pepper to taste; serve immediately.
Note: I usually add the butter, garlic, lemon peel, and parsley to the bottom of the warmed bowl. Then I add the drained pasta and reserved 1/4 cup of pasta water to bowl, and stir to mix with butter mix. I add the tuna sauce last so the pieces don't break up too much.
You could probably decrease the olive oil more, or leave the olive oil and decrease the butter a little. I wouldn't want to decrease either a lot since that's part of what makes the sauce taste so good. Hey, it's not Cooking Light—but it is delicious!
For anyone who may have printed this recipe out in the last couple of weeks, here is the corrected recipe, including the amount of lemon peel.
Sorry for messing up. :(
PASTA AND GARLIC-LEMON TUNA SAUCE WITH CAPERS AND PARSLEY
Cooks Illustrated Jan-Feb, 2002
3 Tbs olive oil [I usually use 2]
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tbs)
1/2 tsp red pepper flakes [I use 1/4 tsp]
3 Tbs capers, rinsed and drained [I don't rinse]
1/2 cup dry white wine
2 cans (6 ounces each) solid white tuna in water, drained well and chunks broken up with fingers
Salt
1/4 cup chopped fresh parsley leaves
1 tsp grated zest from 1 lemon
3 Tbs unsalted butter, cut into 6 pieces [I didn’t use unsalted]
1 lb penne or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
[I use anywhere from 12-16 oz pasta without changing the other amounts]
Ground black pepper
Heat oil, 1 Tbs garlic, red pepper flakes, and capers in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 tsp salt [I don't use anywhere near this much] and cook, stirring frequently, until tuna is heated through, about 1 minute.
Toss tuna mixture, remaining garlic, parsley, zest, better, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasonings with salt and pepper to taste; serve immediately.
Note: I usually add the butter, garlic, lemon peel, and parsley to the bottom of the warmed bowl. Then I add the drained pasta and reserved 1/4 cup of pasta water to bowl, and stir to mix with butter mix. I add the tuna sauce last so the pieces don't break up too much.
You could probably decrease the olive oil more, or leave the olive oil and decrease the butter a little. I wouldn't want to decrease either a lot since that's part of what makes the sauce taste so good. Hey, it's not Cooking Light—but it is delicious!