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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 4 quarts of water to a rolling boil in a large pot (for pasta). | 2. While water comes to a boil, heat the oil, about 1/2 of the garlic, red pepper flakes and capers in a 12-inch skillet, and stir frequently until mixture is fragrant and sizzling, but not browned, about 1 to 2 minutes. | 3. Add the wine and simmer for about 1 more minute; add the tuna and 2 teaspoons salt and cook, stirring frequently, until the tuna is heated through - about 1 minute. | 4. When water is boiling, add 1 tablespoon salt and the pasta; cook until al dente and drain, reserving 1/4 cup of the cooking water. | 5. Return the pasta to the pot and toss with the tuna mixture, the rest of the garlic, parsley, lemon zest, butter and reserved pasta water. | 6. Season with ground black pepper and salt to taste; top with freshly grated parmesan cheese. | 7. Serve immediately! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	6		minced	-	-	-	-
hot red pepper flake	1/2	teaspoon		-	-	-	-
caper	3	tablespoons	drained rinsed	5.934	1.2616	0.6089	0.2219
white wine	1/2	cup		-	-	-	-
white tuna water	2	cans	solid drained packed	-	-	-	-
salt	2	teaspoons		-	-	-	-
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
salt	1	tablespoon		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lemon zest	1	teaspoon	grated	-	-	-	-
butter	3	tablespoons	unsalted cut	305.442	0.0256	0.3621	34.5529
salt			ground	-	-	-	-
black pepper				-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.