Quick and Easy Tuna Pasta

Quick and Easy Tuna Pasta

(Serves 2-4)

This is a weeknight staple at my household, almost no cooking, quick healthy and thank goodness both my kids love it.

Wine Suggestion: Try it with 2011 Banfi San Angelo Pinot Grigio at $15.99 or even with this cold weather try - 2011 Renato Ratti Colombe Dolcetto d'Alba....$18.99

Ingredients:

• 2 3.5-5oz Cans high quality tuna packed in oil such as Coles or Ortiz Bonito de Norte (I like to use one can of the Ventresca which is the Tuna Belly for added richness and flavor).  ***
• 1 Package 8.8oz De Cecco Egg Pappardelle Noodles  ***   (I like this package because it’s only a half pound and helps maintain a good tuna/sauce to noodle ratio, though any pasta will do.)
• ½ Cup chopped fresh parsley either curly or flat.
• The Juice of  1/2 lemon (for added richness combine lemon juice with a 1/3 cup of either crème fraiche or sour cream)
• *Optional step add 1-2 cloves of garlic pressed through a garlic press

Simply boil the pasta, drain the tuna of most of the oil, add tuna lemon juice (garlic if used) and parsley to drained warm pasta toss and serve with warm crusty bread and some great cheese from our cheese counter.

I hope you enjoy this as much as my family does, please let me know of any changes or tweaks you make so I can try them as well.

*** In stock at The Wine and Cheese Place

Recipe from Aaron Zwicker