Pantry Pasta – Version #2

I always forget how much I adore this recipe! Hank never believes canned tuna on pasta is going to be good, then remarks with great surprise how tasty it is! This is something my parents used to make often, as it could come together easily with pantry ingredients. With their busy lives and tiny NYC apartment kitchen, this recipe allowed them to have a great home-cooked meal without much planning.

Because it uses humble pantry ingredients, I rarely think about making it. Until this week. A can of tuna, a can of white (cannellini) beans, some lemon, and pasta is all you need.

For the tuna, it’s great if you can use a fancier Italian tuna packed in olive oil. (I’ve seen these both in cans and in small jars.) But if not, drain any can of tuna and use a couple tablespoons of olive oil.

For the lemon, I like to use some zest and some juice. And if you’re missing the lemon, a dash of red wine vinegar will brighten the flavors. I add capers because I always keep a large jar of them in the fridge, but they are not necessary.

 Pasta with Tuna, Cannellini Beans, and Lemon

This recipe serves 2 generously and can certainly be doubled.

• 1 lemon

• 1 can tuna (5-7 ounces, Italian packed in olive oil preferred, but not necessary)

• Olive oil if needed

• 1 can cannellini beans, drained and rinsed (14-15 ounces)

• 1-2 Tablespoons capers (optional)

• Fresh ground black pepper

• 8 ounces pasta (any shape or strand)

Bring a pot of water to a boil.

Using a vegetable peeler, remove 4-5 strips of lemon zest, about 2 inches in length each. Chop the zest into smaller pieces. (I don’t like to use a zester or grater for this as the small pieces could burn easily.)

Warm a sauté pan over medium heat. If using regular tuna, heat 1-2 Tablespoons of olive oil until shimmering and fragrant, then flake the drained tuna into the pan. If using Italian tuna packed in olive oil, once the pan is warm, dump the whole can into the pan including the oil. Sauté for a minute or two, stirring occasionally. Add the lemon zest pieces, cannellini beans and capers, if using, and a few grinds of pepper. Once all has warmed through, squeeze 1-2 Tablespoons of fresh lemon juice into the pan.

Meanwhile, add the pasta to salted boiling water and cook according to package directions. If the pan with the tuna and beans starts to stick or brown, turn the heat down until the pasta is done.

When the pasta is done, reserve a small amount of pasta water in case it’s needed. Turn the heat to medium under the skillet with the tuna and beans, and move the pasta pot right next to the skillet. Remove the pasta directly from the water into the skillet, using tongs for a strand pasta, or a spider or strainer for a shape. It is important that some water cling to the pasta as that helps keep the sauce moist. Mix the pasta, tuna, and beans gently in the skillet. If it seems too dry, you can sprinkle some of the reserved pasta water or add a drizzle of olive oil, mix again, and serve.