The simplest dinners can be deeply flavored, and be soul warming satisfying. This pasta dish is quick to the table, and highly adaptable. Sliced olives, capers, red pepper flakes, artichoke hearts all make wonderful additions.
Use what pasta you prefer, even gluten-free works well. We like the hearty nutty flavor that whole wheat gives.
- 16 ounces whole wheat linguine
- ½ cup avocado or olive oil
- 1 large shallot, diced
- 6 cloves garlic, minced
- 2 5-ounce cans tuna, drained
- 1 Tbsp parsley, chopped
- 1 Tbsp lemon juice
- Pinch black pepper
- ½ to 1 cup Parmesan cheese, grated
Bring a pot of salted water to boil. Break pasta in half, cook for time on pasta package. Drain, reserving about a cup of water.
Meanwhile, in a large skillet heated over medium, add oil and shallot. Saute until tender. Stir in garlic, cook for another minute. Flake tuna in, add parsley, lemon juice and pepper. Heat through, set aside.
Return drained pasta to pot, add in tuna mixture, tossing to coat. Add ½ cup reserved pasta water, toss to coat, adding in more water as needed to make a sauce. Add ½ cup of the Parmesan cheese, toss to coat. Add more if desired.