Yesterday I went with the folks from my internship to a staff training session at the coolest house I have ever seen. My favorite room was a library/sitting room with books arranged by color on several beautifully curated shelves. There was also a wall of colorful felted wool dryer balls that looked like something out of a modern art museum. Needless to say, it has gotten me in a super crafty mood for this weekend.
Speaking of creative things, I totally get that this pasta may seem like a weird combination of ingredients. Tuna, orange, and capers all in one pot? I was skeptical the first time I saw it in a cookbook. But I absolutely love it. It’s got a great subtle sweet and salty thing going on. Plus, it’s ready in about 20 minutes.
Also, check out your browser tab! Sweet Little Kitchen now has a favicon, thanks to Drew. And I am so happy that we fixed the feature images so they don’t do the weird zoom-in-thing anymore.
- • 1 orange
- • 10 oz fettuccine*
- • ¼ cup extra-virgin olive oil
- • 2 garlic cloves, minced
- • 1 5-oz can of tuna, drained**
- • ¼ cup walnuts, chopped
- • 2 tablespoons of capers
- • 2 tablespoons fresh parsley, chopped
- • fresh ground black pepper
- * I've used pre-packaged fresh fettuccine every time I made this because I think the chewier texture and lightness of the noodles goes really well with the sauce, although I think dried fettuccine would be a fine substitute.
- ** I've made this with both regular tuna and tuna packed in olive oil. The tuna packed in olive oil is certainly a little nicer, but regular tuna still works well, especially if you're on a budget.
- Fill a medium pot with water and bring to a boil over high heat.
- While the water is heating, use a microplane to remove the zest from the orange. Set the zest aside. Switch to a knife and remove the peel from the orange. Discard the peel and cut the flesh into bite-sized pieces. Set the flesh aside with the zest.
- Add a pinch of salt to the boiling water and throw in the fettuccine. Cook according to package instructions. When it is nearly done cooking, scoop out about ¼ of the pasta cooking water and set it aside. Drain the pasta in a colander
- Place the hot pot over medium high heat and the the olive oil. When the oil is hot, add the onion and garlic and cook, stirring often, for about one minute. Add the tuna, orange zest and flesh, walnuts, and capers and cook the sauce for another minute. Return the pasta to the pan with the parsley and about half of the reserved pasta-cooking water, tossing the pasta to re-heat it and coat it evenly with the sauce. Season liberally with fresh ground black pepper. Add a little more of the pasta water to moisten if desired.
Adapted from One Pan, Two Plates by Carla Snyder