Dinner Tonight: Pasta with Tuna, Pine Nuts, Fennel Seeds, Capers, and Lemon
You can never have too many main course recipes, so give Dinner Tonight: Pasta with Tuna, Pine Nuts, Fennel Seeds, Capers, and Lemon a try. One portion of this dish contains about 28g of protein, 25g of fat, and a total of 683 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up tablesoon capers, tunan in olive oil, pine nuts, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Bring a large pot of salted water to boil over high heat. Cook the pasta until just shy of al dente, according to pasta box directions.
In the meantime, heat the pine nuts in a large (12-inch) skillet over medium heat. Cook until toasted and fragrant but not burned, 1-2 minutes, then add the oil, fennel seeds, red pepper flakes, and lemon zest. Cook for an additional minute until the spices are fragrant, then add the tuna. Stir carefully, avoiding breaking it up too much, until warmed through.
Drain the pasta, reserving 1 cup of cooking water, and add the pasta to the skillet. Toss well to coat, then add some of the pasta water, about 1/4 cup, and cook over low heat until the pasta is al dente and the sauce and noodles cling together well.
Add pasta water as needed to achieve the right sauciness. Season to taste with salt and pepper, and serve immediately.