Live with Simply Organic Foods making Spicy Tuna Pasta
Prep time 15 minutes
Cook time 15 minutes
Yield: Serves or Makes 4-6
Bring a large pot of salted water to a boil. Once boiling add the pasta and cook to al dente. Drain and reserve 1/2 cup of the cooking liquid.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat and add panko and Italian seasoning. Cook until the panko turns golden brown. Place panko in a small bowl and set aside.
Wipe out skillet and add remaining olive oil. Heat to a shimmer over medium heat. Add garlic, anchovies (if using), red pepper flakes and oregano and cook until anchovies start to melt and the garlic is fragrant (about 1 minute).
Lower the heat and add the capers, sun-dried tomatoes and white wine. Cook until reduced by half, then add cooked pasta and stir to combine. Off the heat, add the tuna, lemon juice and zest and a bit of the reserved pasta water (just enough to form a sauce). Taste for seasoning and adjust as needed with salt and pepper.
Serve the pasta topped with toasted panko, chopped parsley and freshly grated Pecorino Romano.