My Recipe Box

Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna


Serves three to four.

  • by from Fine Cooking
    Issue 87

This dish is built around the season's luscious offerings yet designed for speed. The sauce only looks like you slaved over it, and its strong flavors are perfectly in balance.

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 4 cups cherry or grape tomatoes (about 1-1/2 lb.; a mix of colors, if possible)
  • 1 large clove garlic, minced
  • One 6-oz. can light tuna in oil, drained and separated into chunks
  • 2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
  • 1 Tbs. lightly chopped capers
  • 1 tsp. fresh lemon juice
  • 1 tsp. cold unsalted butter
  • 1/2 tsp. packed, finely grated lemon zest
  • 8 oz. dried angel hair pasta
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley
For a real treat, try making this quick summer pasta with one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.

Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.

Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.

Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.

Serving Suggestions

Serve with Simply Delicious Green Beans.

nutrition information (per serving):
Size : based on 4 servings, Calories (kcal): 400, Fat (kcal): 13, Fat Calories (g): 110, Saturated Fat (g): 2.5, Protein (g): 22, Monounsaturated Fat (g): 7, Carbohydrates (mg): 49, Polyunsaturated Fat (mg): 2.5, Sodium (g): 880, Cholesterol (g): 10, Fiber (g): 5,

Photo: Scott Phillips

This was a SUPER fast dish to make, and incredibly tasty. My husband is a pasta snob but he enjoyed it very much. I put double the capers and garlic, to up the richness of flavor.

This is a great weeknight meal. It was quick, easy, and tasty. I served it with the green beans as suggested, along with a green salad, and it was enjoyed by all.

Yum! Very quick, easy and tasty.

I substituted diced chicken breast for the canned tuna. Was tasty and had a good flavor.

Quick and tasty

I love this recipe! We make this at least twice a month or more. I've made this for friends now they make it every week. It is my new favorite meal.

Easy and delicious. To reduce mess, use a splatter screen after adding tomatoes to hot oil. Before draining pasta, reserve some of the pasta-cooking water, in case you want to thin the sauce. And don't forget to rinse the pasta to keep it from sticking together.

Quick and so tasty!

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