Friday, June 4


Josh and I have been making this pasta dish almost every week. It is made with canned tuna, garlic, capers, lemon zest, parsley. It's really tasty and i have been on a quest to find the perfect pasta shape for this dish. So far, this one may be the best, called radiators.

The original recipe is from Cooks Illustrated

Boil water for pasta, we make one whole package of pasta (500g)

crush 3 cloves garlic (we use a garlic press)
some dried red pepper flakes
some capers (3 tablespoons), rinsed
cook until garlic is fragrant (1-2 minutes)

add 1/2 cup dry white white (we've been using sake) cook until no more alcohol smell (1-2 minutes)

add tuna cans (maybe 2 normal size tuna cans, but we vary this depending on what we have) and heat through (1 minute)

drain pasta, (save some pasta water separately) and mix in the tuna with chopped parsley, more crushed garlic (3 cloves?), zest of one lemon, some butter and some pasta water. Salt and pepper to taste

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