Pasta With Tuna, Lemon, Capers And Cream Recipe

Name: Pasta With Tuna, Lemon, Capers And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large clove garlic, minced; 2 cups reduced-salt chicken stock (top-up with water to 2 cups if using 14.5 oz can); 1 tablespoon minced fresh Italian oregano or marjoram; 1 large lemon, zested and juiced; 6 ounces (2 1/2 cups) dried pasta shells, orecchiette, or thin spaghetti; 2 tablespoons drained capers; 1 6-7 ounce can of imported tuna in olive oil, drained of excess oil and broken into chunks; 1/4 cup heavy cream; Freshly ground pepper; Salt; Lemon wedges for serving

Servings: persons

1/4 cup extra-virgin olive oil
1 large clove garlic, minced
2 cups reduced-salt chicken stock (top-up with water to 2 cups if using 14.5 oz can)
1 tablespoon minced fresh Italian oregano or marjoram
1 large lemon, zested and juiced
6 ounces (2 1/2 cups) dried pasta shells, orecchiette, or thin spaghetti
2 tablespoons drained capers
1 6-7 ounce can of imported tuna in olive oil, drained of excess oil and broken into chunks
1/4 cup heavy cream
Freshly ground pepper
Salt
Lemon wedges for serving

1
For the pasta, bring a large pot of water to a rapid boil.
2
For the sauce, warm the olive oil in a large saute or chef's pan. Add the garlic and cook over medium-low heat until it is soft - do not brown. Add the chicken stock and bring to a boil. Add half of the oregano, the lemon zest, and 2 tablespoons of the lemon juice, and cook until the broth has reduced by one-fourth, leaving about 1 1/2 cups of sauce. Reduce the heat to low.
3
Add a tablespoon of salt to the pot of boiling water, and stir in the pasta.
4
While the pasta is cooking, stir the capers, tuna and cream into the sauce and warm through. Taste, and then add several grinds of pepper, more lemon juice and salt as needed (careful...it probably will not need salt).
5
Remove 1 cup of pasta cooking water and set aside. When the pasta is almost al dente, drain it quickly and add to the sauce. Stir and cook with sauce over medium heat for 1 to 2 minutes, adding reserved pasta cooking water as needed (the sauce should be soupy - I usually add 1/4 to 1/2 cup of water).
6
Add remaining half of oregano, toss, and serve on warm plates with lemon wedges, crusty bread, and a large soup spoon.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large clove garlic, minced, 2 cups reduced-salt chicken stock (top-up with water to 2 cups if using 14.5 oz can), 1 tablespoon minced fresh Italian oregano or marjoram, and more.

Yes, Pasta With Tuna, Lemon, Capers And Cream 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.

Pasta With Tuna, Lemon, Capers And Cream

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