Tuna, Olives, Fried Capers over Whole Wheat Pasta
This is another It's All Good recipe, adapted slightly because no one in our home has a gluten intolerance. I imagine this is just as good over your favorite gluten free pasta, or, just licked off a spoon. Seriously. The tuna mixture was so salty, delicious, warm, yummy, etc. that I had a hard time stopping myself at one helping. That being said, Evie and I loved it, Mark merely liked it. He felt it was too salty for his tastes. I told him I did not understand this "too salty" comment and how does one have too much salt? Joking aside, it does have a high sodium content, but it is a protein packed meal (42 grams per serving) that I cannot wait to have again! In the cookbook, Gwyneth states that she first encountered this dish when it was made for her by Gavin Rossdale...so I suppose I have to give them both credit for this yumminess.
Whole Wheat Pasta with Tuna, Olives, Fried Capers, and Parsley.
Ingredients8 oz whole wheat pasta (or gluten free)
Extra virgin olive oil
1/2 cup capers, rinsed and dried on a paper towel
8 garlic cloves, very thinly sliced (I cheated and used the jarred minced garlic)
A dozen good-quality anchovy fillets (I used Centos. No idea if that's good quality or not, it's all I could find)
A big pinch of red chili flakes
A small handful of pitted Kalamata Olives, split in half with your fingers
16 ounces olive oil-packed tuna, oil drained off
Juice of one lemon
1/2 cup chopped Italian parsley (I forgot to buy this, so ours did not have it)
Bring a large pot of salted water to boil and cook the pasta according to the package directions until just al dente
Meanwhile, heat 1/2 inch olive oil in a small skillet set over high heat and fry the capers, stirring once or twice until really crispy, about 2 minutes
Remove capers from the hot oil with a slotted spoon, transfer them to a plate, and set them aside.
Heat 1/3 cup of olive oil (you can use the caper oil) in a large, heavy skillet over medium-low heat. Add the garlic, anchovies, and chili flakes to the pan and cook, stirring constantly, until the anchovies have dissolved into the oil, the whole mixture is nice and fragrant and is softening, and the garlic is just barely beginning to brown, 3 to 4 minutes. Add the olives and tuna to the pan and stir to break up the tuna and coat everything with the mixture. Pour the lemon juice over the muxture and stir until the tuna is warmed through and just beginning to brown on the edges. Turn off the heat and add the reserved capers and the parsley.
Drain pasta, divide among 4 serving bowls, and top with the tuna mixture. Serve immediately.
Now, it says serve immediately, but one serving kept nicely hidden in the microwave (out of doggie reach) until a good friend joined us later. 30 seconds in the micro and her meal (reportedly) was as yummy as ours an hour or so before. I cannot however comment on how it would keep refrigerated and reheated the next day. I doubt this would ever make it to leftovers, it is that good.