Lemon and Pepper Tuna Bucatini
Recipe - Price Rite Marketplace Corporate
Lemon and Pepper Tuna Bucatini
Prep Time15 Minutes
Servings4
0Ingredients
1 tablespoon olive oil
1 garlic clove, smashed
½ cup panko breadcrumbs
¼ teaspoon fine sea salt or table salt
¼ teaspoon black pepper
Finely grated zest of 1 lemon
2 tablespoons plus ½ teaspoon fine sea salt or table salt, divided
12oz bucatini or spaghetti
2 tablespoons olive oil
3 garlic cloves, minced or pressed
2 pouches Bumble BeeⓇ Lemon & Pepper Seasoned Tuna
2 tablespoons large capers, drained
½ teaspoon red pepper flakes
½ cup heavy cream
Finely grated zest of 1 lemon (optional)
1 tablespoon fresh lemon juice
Finely grated Parmesan, for garnish
Freshly ground black pepper, for garnish
Chopped fresh parsley, for garnish (optional)
Directions
- If desired, prepare the lemon pepper breadcrumbs. In a small skillet over medium-low heat, warm oil until hot. Add garlic clove and cook until fragrant and the clove is golden brown on both sides. Use a spoon or fork to transfer garlic to a cutting board.
- Add breadcrumbs, salt, and pepper to oil in skillet and cook, stirring frequently, until the crumbs are toasted, about 5 minutes. Take skillet off the heat. Finely chop the browned garlic clove and stir into the crumbs along with the lemon zest. Set aside.
- Fill a large saucepan with water and add 2 tablespoons salt. Cover and bring to a rapid boil over high heat. Add pasta, stir well, then boil uncovered until al dente, according to package directions.
- While the pasta cooks, place a large skillet over medium heat. Add the oil and heat until the oil shimmers in the pan. Add garlic and cook until fragrant, about 1 minute. Stir in tuna, capers, and pepper flakes and cook, stirring, 1 minute more. Pour cream into skillet and add lemon zest and juice. Bring to a simmer. At this point, if the pasta is not cooked yet, take this skillet off the heat and wait for the pasta to finish cooking.
- When the pasta is tender, drain it well, reserving ½ cup of the pasta cooking water. Transfer the drained pasta to the skillet and place the skillet over medium heat. Use tongs to toss the pasta in the creamy sauce until coated, adding a little of the pasta cooking water as needed to create a smooth sauce that lightly coats the pasta.
- Serve the pasta immediately in wide bowls and garnish with breadcrumbs, Parmesan, pepper, and parsley as desired.
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
Garland Food Garlic Paste, 32 oz
$5.49$0.17/oz
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
$1.99$0.25/oz
Not Available
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz
Bagged Lemons, 2 pound
$7.58 avg/ea$3.79/lb
Not Available
Colavita Bucatini Pasta, 16 oz
$1.39$0.09/oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
Garland Food Garlic Paste, 32 oz
$5.49$0.17/oz
Not Available
Musco Family Olive Co. Pearls Large Pitted Ripe Olives, 6 oz
$1.59$0.27/oz
Badia Crushed Red Pepper, 12 oz
$5.99$0.50/oz
Bowl & Basket Heavy Whipping Cream, one pint
$3.49$3.49/pt
Bagged Lemons, 2 pound
$7.58 avg/ea$3.79/lb
Bowl & Basket Lemon Juice, 32 fl oz
$2.79$0.09/fl oz
Kraft Grated Parmesan Cheese, 8 oz
$4.49$0.56/oz
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz
Italian Parsley, 1 bunch, 1 each
$1.29
Directions
- If desired, prepare the lemon pepper breadcrumbs. In a small skillet over medium-low heat, warm oil until hot. Add garlic clove and cook until fragrant and the clove is golden brown on both sides. Use a spoon or fork to transfer garlic to a cutting board.
- Add breadcrumbs, salt, and pepper to oil in skillet and cook, stirring frequently, until the crumbs are toasted, about 5 minutes. Take skillet off the heat. Finely chop the browned garlic clove and stir into the crumbs along with the lemon zest. Set aside.
- Fill a large saucepan with water and add 2 tablespoons salt. Cover and bring to a rapid boil over high heat. Add pasta, stir well, then boil uncovered until al dente, according to package directions.
- While the pasta cooks, place a large skillet over medium heat. Add the oil and heat until the oil shimmers in the pan. Add garlic and cook until fragrant, about 1 minute. Stir in tuna, capers, and pepper flakes and cook, stirring, 1 minute more. Pour cream into skillet and add lemon zest and juice. Bring to a simmer. At this point, if the pasta is not cooked yet, take this skillet off the heat and wait for the pasta to finish cooking.
- When the pasta is tender, drain it well, reserving ½ cup of the pasta cooking water. Transfer the drained pasta to the skillet and place the skillet over medium heat. Use tongs to toss the pasta in the creamy sauce until coated, adding a little of the pasta cooking water as needed to create a smooth sauce that lightly coats the pasta.
- Serve the pasta immediately in wide bowls and garnish with breadcrumbs, Parmesan, pepper, and parsley as desired.