ARWC 2003 Pasta & Wine Recipe
Pasta & Garlic-Lemon Tuna Sauce with Capers & Parsley
This delicious & easy pasta dish was adapted from Italian Classics, from the editors of Cook’s Illutrated magazine, 2002. Try it tonight with a glass of Anthony Road Wine Company's Poulet Rouge.
3 Tbsp. olive oil
6 med. cloves garlic, minced
1/2 tsp. hot red pepper flakes
3 Tbsp. capers, rinsed & drained
1/2 c. ARWC Vintner’s Select wine
2 (6-oz.) cans solid white tuna in water, drained well & chunks broken up with finger
Salt
1 pound penne or fusili
1/4 c. chopped fresh parsley leaves
1 tsp. grated lemon zest
3 Tbsp. unsalted butter, cut into 6 pieces
Ground black pepper
1) Bring 4 quarts of water to a rolling boil in large pot.
2) Meanwhile, heat the oil, 1 Tbsp. garlic, hot pepper flakes, and capers in a 12-inch skillet over med-high heat, stirring frequently, until fragrant and sizzling (not brown), about 1 to 2 minutes. Add the wine and bring to a simmer, simmer until aroma bears no trace of alcohol, about 1 minute. Add the tuna and 2 tsp. salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
3) Add 1 Tbsp salt and the pasta to the boiling water. Cook until al dente. Drain, reserving 1/4 cup cooking water. Return the pasta to the pot and toss with tuna mixture, remaining garlic, parsley, lemon zest, butter and reserved pasta water to coat. Adjust the seasonings with salt & pepper to taste. Serve immediately.
Enjoy!
