Tuesday, January 18, 2011

Day 18 - Mediterranean Tuna Pasta

Well, dear readers, after a nice, long vacation we are back in full force!  This recipe is what I like to call a "pantry staple."  In other words, if you keep a well-stocked pantry you can throw this together without doing much in the way of grocery shopping!  The sauce features one of my all-time favorite winter fruits, the meyer lemon.  Meyers have a softer rind and a sweeter flavor than regular lemons and add a delicate brightness to winter dishes.  If you can't find Meyers, regular lemons will work just fine.

I used organic farro pasta (thanks for the recommendation, Lisa!) of the casareccia variety.  Use any kind of tube or rolled pasta that will cling to the sauce well.  

Mediterranean Tuna Pasta
serves 4

2 T olive oil
2 shallots, sliced
5 garlic cloves, minced
2 T capers in salt
8 oz. roasted piquillo peppers, chopped
1 28 oz. can of marzano tomatoes, chopped
12 oz canned tuna, drained
1 tsp. smoked paprika
Zest and juice of 1 meyer lemon
9 oz (or four servings) farro casareccia pasta
8 cups baby arugula

Heat olive oil in a large saucepan over medium heat.  Add shallots, garlic and capers and saute until fragrant, about 4 minutes.  Add peppers, tomatoes, tuna and paprika and bring to a boil.  Reduce heat to low and simmer for about 10 minutes.

Meanwhile, boil pasta according to package directions.  Add cooked, drained pasta, lemon zest and lemon juice to the sauce and stir to combine.  Mix two cups of arugula with each serving of pasta just before serving, so the arugula wilts slightly.


  1. I will bring you some of the Meyer lemons I preserved when I see you next...perhaps at Sara's gallery opening on Friday?