Tuna, Garlic & Olive Oil Pasta

When Tricia (@SketchyChef) gets creative and wants to feed her crew - she gets the assignment; Taste + Texture + Variety = Happiness. On her recent LIVE, she knocked out several dishes worth checking out including this recipe for Tuna, Garlic & Olive Oil pasta. Alongside that, she also did belly warming Pizza Sub Sandwiches, Fried Mushrooms  and for a sweet finish some Peanut Butter Stuffed Dates.

Of course for those of you who know me, you know that dates, meatballs and mushrooms are some of my favorite ingredients, so you know I am making these soon myself. I will be posting the other dishes from the LIVE later this week.

You can watch past @FoodTokTV LIVE’s on our Youtube channel here

Tuna, Garlic & Olive Oil Pasta

Ingredients

• 1 (16-ounce) package This Spaghetti or Capellini

• ¼ cup  Extra Virgin Olive Oil

• 2 cloves garlic, minced

• Juice of 1 lemon

• 1 tablespoon Red Wine Vinegar 

• 2 (6-ounce) cans Jarred Tuna in Olive Oil, drained

• 1 (4-ounce) jar  Nonpareil Capers

• ½ teaspoon crushed red pepper

• Salt and pepper to taste

• Optional: 1/4 sun-dried tomatoes chopped.

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving about ½ cup of pasta water.

2. Meanwhile, in a large saucepan on low heat, cook the garlic in the oil until it is lightly browned.

3.Add the reserved hot pasta water to the pan with tuna, capers and red pepper. Cook over medium heat for 2 minutes.

4. Add the hot pasta to the pan. Toss well to combine.

5. Season with salt and pepper. Serve