Ingredients:

  • 12 oz (350 g) Short Cut Pasta (Penne, Fusilli, or Rigatoni)
  • 1 Tbsp (15 g) Sea Salt (for boiling water)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 medium (100 g) Shallot or Small Onion, finely diced
  • 3 cloves Garlic, minced
  • Two 5 oz (142 g) cans Quality Tuna, packed in olive oil (drained, reserving 1 Tbsp oil)
  • 1/4 cup (60 ml) Dry White Wine (e.g., Pinot Grigio) or Vegetable Stock
  • 1 cup (240 ml) Double Cream (Heavy Cream) or Crème Fraîche
  • 1/4 cup (60 ml) Chicken or Vegetable Stock
  • 2 Tbsp (30 g) Capers, jarred (rinsed and lightly chopped)
  • 1 medium Lemon (Zest and Juice)
  • 1/2 cup (50 g) Freshly Grated Parmesan or Grana Padano, plus more for serving
  • 1/4 cup (15 g) Fresh Parsley, chopped (flat leaf variety)
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Boil the pasta in heavily salted water (1 Tbsp salt) until al dente. Reserve 1 cup (240 ml) of the starchy pasta water before draining. Set pasta aside. Prepare the aromatics: Finely dice the shallot/onion, mince the garlic, zest the lemon, and chop the capers.
  2. Heat the olive oil (plus the reserved tuna oil, if using) in a large skillet over medium heat. Add the diced shallots/onion and a pinch of salt. Sauté gently until softened and translucent, about 4–5 minutes.
  3. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine (if using) and let it bubble fiercely for 30 seconds to cook off the alcohol.
  4. Turn the heat down to medium-low. Add the drained tuna (breaking it up lightly) and stir gently. Pour in the double cream and stock. Bring the mixture to a gentle simmer.
  5. Stir in the chopped capers and the majority of the lemon zest. Cook gently for 2 minutes to allow the sauce to slightly reduce and thicken.
  6. Add the cooked, drained pasta to the skillet. Toss thoroughly to coat. Add 1/4 cup (60 ml) of the reserved pasta water. Stir well; add more water, a tablespoon at a time, until the desired creamy consistency is reached.
  7. Remove the pan from the heat. Stir in the Parmesan cheese and 1–2 tablespoons of fresh lemon juice (taste first). Season generously with black pepper. Check for salt.
  8. Stir through the fresh chopped parsley. Serve immediately, garnished with a final sprinkle of Parmesan, a dash of olive oil, and the remaining lemon zest.