Wednesday, November 17, 2010

Spicy Tuna Pasta

Sometimes you need a quick and tasty meal that is hearty but won't break the calorie bank. This is it.

I came up with this recipe this summer when both my pepper plants and my tomato plants were producing like crazy, but it's good any time of the year. It has become a frequent lunch feature around the White Hot house. Don't hate me because I work from home.

Spicy Tuna Pasta
serves 2

4oz spaghetti
2 teaspoons olive oil
2 - 4 cloves garlic, minced (depending on how much you like garlic - we go with four.)
1 - 3 cayenne peppers (long, skinny, red), thinly sliced or 1/2 - 1 teaspoon crushed red pepper flakes (amount based on how spicy you like it - we like it spicy.)
1 cup grape tomatoes, halved or quartered depending on size
6oz canned (or pouch) light tuna in water, drained
1/2 teaspoon salt
1/4 teaspoon fresh-cracked black pepper
1 lemon (zest and juice)
1/2 cup chopped flat leaf parsley

Cook spaghetti according to package directions. Salt your water, of course.

While spaghetti cooks, heat olive oil in large skillet over medium heat. Add garlic, cook for two minutes stirring frequently. Add peppers and tomatoes, cook three minutes, stirring frequently.

Add tuna, salt, and pepper, cook one minute, stirring frequently. Remove from heat.

When pasta is finished, use your tongs and lift it out of the water (this works better than draining the pasta because the extra water gives the dish a little bit of sauciness) and drop it in the skillet. Add your lemon zest, lemon juice, and parsley. Toss it all around with your tongs to combine. Check for seasoning. Eat it up:

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