Spring Tuna Pasta

Ingredients

• 200 g rigatoni
• 1 tbsp butter
• 0.25 red onion (large, diced)
• 1 tbsp capers
• 1 lemon (use juice and zest; divide between sauce, finishing squeeze, and garnish)
• 0.25 cup black olives (sliced)
• 2 tbsp fresh dill (chopped, plus some fresh dill to serve)
• 165 g cream cheese (Philadelphia brand specified)
• 1 tuna (1 tin; drained weight not specified)
• salt (to taste)
• black pepper (to taste)
• pasta water (reserve some from cooking the rigatoni)
• extra virgin olive oil (for drizzling to serve)

Steps

1. 1

   Bring a pot of water to a boil and cook the rigatoni according to the packet instructions until al dente. Before draining, reserve some pasta water; drain the pasta.

2. 2

   Set a frying pan over medium heat and add the butter.

3. 3

   Add the diced red onion and fry for a couple of minutes.

4. 4

   Add the capers, sliced black olives, cream cheese, and the juice of half the lemon. Mix, then remove the pan from the heat while the pasta finishes cooking.

5. 5

   Add the drained rigatoni to the sauce and mix to coat.

6. 6

   Add some reserved pasta water to loosen the sauce slightly, then mix in the tuna, chopped dill, lemon zest, salt, and pepper.

7. 7

   Add a final squeeze of lemon juice. Taste and add more salt or pepper if needed.

8. 8

   Serve warm or cold, drizzled with extra virgin olive oil and finished with more lemon zest and fresh dill.

Notes

The source does not specify the tuna tin size or a measured amount of reserved pasta water, finishing olive oil, lemon zest, or extra dill. The transcript notes the pasta can be served warm or cold, including as part of a barbecue spread.

Nutrition per serving

• main
• pasta
• seafood
• tuna
• spring
• lemony
• vegetarian-free
• weeknight