Angel hair pasta with lemon garlic cherry tomatoes [Recipe]

13:28 - 13 June 2015

Angel hair pasta and cherry tomatoes

Channel the flavors of summer, no matter what the calendar says, with this effortless pasta.

Cherry tomatoes gets paired with plenty of flavanoid-containing fresh basil.

A half a cup of white wine and a squirt of lemon make up its light sauce; again, Sauvignon Blanc works well here for a fruity, herbal punch that isn’t too overpowering.

A dusting of grated Parmesan cheese lends a subtle salty finish without a sodium overload and if the weather cooperates, have this bowl alfresco.

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.

Ingredients

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

Method

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.