Angel Hair Pasta With Sauteed Cherry Tomatoes, Lemon and Tuna – a delicious recipe with kosher salt, extra virgin olive oil, cherry tomatoes, garlic, canlight tuna, pepperoncini peppers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring a large pot of salted water to a boil over high heat.
2
Meanwhile in a 11-12 inch skillet, heat the oil over medium-high heat until very hot.
3
Add the tomatoes (WARNING: be careful of splattering oil and juice) and cook until tomatoes begin to collapse and their juices run and begin to thicken, 6-10 minutes.
4
Note: If you have stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.
5
Add garlic and cook for 30 seconds.
6
Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter and the lemon zest.
7
Season with salt and pepper to taste and keep warm while pasta cooks.
8
Cook pasta according to package directions.
9
Drain well, arrange in individual serving bowls, top with sauce and parsley.
594
kcal
Calories
35
g
Fat
61
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: kosher salt, 2 tablespoons extra virgin olive oil, 4 cups cherry tomatoes, about 1 1/2 pounds (or grape), 1 large garlic clove, minced, and more.
Yes, Angel Hair Pasta With Sauteed Cherry Tomatoes, Lemon and Tuna falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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