Well, that is what everyone everywhere is saying these days, isn’t it?
When it is hotter in Philadelphia, Pennsylvania than it is in the desert of Tucson, Arizona, you know something is wrong.
When it’s too hot to read, too hot to think, too hot to breathe, and too hot to blink your eyes... it is definitely too hot to cook.
When this is the case, I turn to one of my favorite pasta recipes. Yes, I have to bring a pot of water to a boil, but other than that this dish isn’t cooked and it’s a breeze.
And I get to use all those home-brined capers from our garden!
And, aside from being easy, it’s too darn good!
Pasta with Tuna, Lemon, and Capers
12 ounces short pasta — I like gigli or camapanelle
2 5-ounce cans tuna packed in oil
finely grated zest and juice of 2 organic lemons
2 tablespoons capers, drained
extra virgin olive oil, q.b. (quanto basta - Italian for as much as you need)
grated Parmigiano-Reggiano, for serving (optional) *
Bring a large pot of well-salted water to a boil. Add the pasta.
Meanwhile, drain the tuna (yes, you will add oil later, but the oil from the can is too strong and generally not of the highest quality) and flake it into a large mixing bowl. Add the zest and juice from the lemons, the capers, and some olive oil (start with several tablespoons and see how it looks/feels). Mix well but be gentle — you don’t want to break up the tuna too much.
When the pasta is al dente, scoop it from the water and add to the tuna mixture. Toss lightly and add some pasta water if you like it a bit saucier.
Divide among 4 pasta bowls and serve hot, warm or cool with the grated cheese on the side.
Makes 4 servings.
* Canned tuna is one of the rare exceptions in Italian cooking when serving cheese on a fish pasta is allowed. Some may disagree but there are many reliable sources that corroborate this.
Labels: capers, easy, lemon, no cook sauce, pasta, tuna