This dish is fast and easy. It has a delicious lemon creaminess about it which contrasts nicely with the tuna. You’ll find yourself going back to this recipe again and again as it can basically be prepared while the water for your pasta is on the stove, heating up. I like to use farfalle pasta but use whatever you have in the pantry (just not long pasta like spaghetti or linguine as your sauce will disappear too quickly if you do. Shorter pasta shapes are much better suited for this dish!).
Ingredients for 3 BIG eaters or otherwise 4 normal eaters 😁
2 Tbsp. olive oil
2 red onions, thinly sliced
300ml cream
50g capers, drained to give you 35g (I like using really small capers. Otherwise use bigger ones and roughy chop them)
2x 185g tuna in olive oil, drained
2 lemons, zested and juiced
20g flat leaf parsley, chopped up
500g farfalle pasta
• Get your water on to boil for the pasta
• In a large frying pan, fry the onions in the olive oil on medium heat for 10 minutes, stirring frequently until nicely softened and caramelised
• Add the cream and boil. Leave to boil on a medium high heat for 2-3 minutes. Remove from the heat and stir in the rest of the ingredients
• When the pasta has finished cooking drain it and reserve 60ml (1/4 cup) of the cooking water. Add the pasta and cooking water to the frying pan and toss well with salt and lots of pepper. Bon Appetit! ❤️
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