This is the ultimate "cooking from the pantry" dish, and it takes about 15 minutes from start to "Yum!"
Servings: 2
6 Ounces Spaghetti or Other Pasta (measure enough for 2 People)
1 Tablespoon Olive Oil (you can use this from the Tuna in Oil)
3 Garlic Cloves, thinly sliced with the Garlic Slicer
1/2 Tablespoon Aglio Olio E Pepperoncino (from Whole Spice), optional, but it's really good!
1 6 Ounce Can Tuna in Olive Oil
1/2 Lemon, zested and juiced
4-6 Asparagus Spears, woody ends broken off and sliced into 1/4" thick rounds with the Tari Slicer
Salt & Pepper to Taste
1 Tablespoon Capers
1 Tablespoon Fresh Parsley, chopped (optional)
Grated Parmesan for Serving
- Cook pasta in Fasta Pasta for 1 minute less than package directions. (or bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.) Reserve 1/2 cup pasta cooking water, then drain the pasta. Return to the pot to keep warm.
- In the wide pan, heat the olive oil at medium heat. Then add the garlic and Aglio Olio E Pepperoncino and cook until fragrant, about 30 seconds. Stir in the tuna, lemon juice and zest, salt and pepper, and asparagus (if using) and heat through for 1 minute.
- Add the pasta, capers and 1 tablespoon chopped parsley, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
- Garnish with cheese and remaining parsley and serve warm.
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