Ever wonder why someone would pay $10 for a jar of tuna fish? This delicious pasta dish answers that question by marrying Italian potted tuna with capers, parsley, parmesan and lemon. But don't try to skimp with a can of Starkist. You'll definitely want the fancy, oil-packed stuff normally found at gourmet specialty markets.


1 pound orecchiette or farfalle pasta
6-8 ounces jar of high-quality, oil-packed tuna (like Flott), with oil
2 tablespoons lemon juice (or more to taste)
3 tablespoons capers
1/2 cup fresh grated parmesan (plus more for serving
1 tablespoon olive oil (if needed)
1 bunch fresh parsley, chopped fine
fresh ground pepper


Step 1
Boil the pasta in heavily salted water

Step 2
While pasta is cooking, prep other ingredients: clean and chop parsley, juice lemon, drain capers, grate parmesan\r\n

Step 3
When the pasta is finished cooking, reserve 1 cup of the pasta water, then drain

Step 4
Return pasta to pot. Add tuna with oil, lemon juice and capers. Add olive oil if needed to loosen everything up

Step 5
Add Parmesan, then add some of the reserved pasta water, a quarter cup at a time, until a light sauce comes together

Step 6
Stir in parsley and fresh ground pepper then serve immediately, passing additional parmesan on the side