Ingredients
- 1 pound capellini pasta
- 3 lemons, zested and juiced
- ¼ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 pinch crushed red pepper flakes, or to taste
- 1 (5 ounce) can tuna packed in oil
- ½ (15.5 ounce) can cannellini beans, drained and rinsed
Why This Recipe Is So Good
This dish combines the lightness of capellini pasta with the bold, fresh flavors of the Mediterranean. It’s quick to prepare and perfect for a healthy weeknight meal. The tuna adds protein while keeping the dish satisfying without being heavy.
Expert Cooking Tips
- Be sure to cook the pasta just until al dente to maintain a nice texture.
- Use high-quality canned tuna in olive oil for richer flavor.
- Add fresh herbs like basil or parsley at the end to keep their brightness.
- Use high-quality canned tuna in olive oil for richer flavor.
- Add fresh herbs like basil or parsley at the end to keep their brightness.
Directions
Bring a large pot of salted water to a boil. Add the capellini and cook it for about 4 to 5 minutes, until it’s tender but still has a little bite to it. While the pasta cooks, squeeze the lemon juice into a big bowl, making sure to catch any seeds. Whisk in the olive oil, then stir in the Parmesan, parsley, lemon zest, garlic, salt, and a pinch of crushed red pepper until everything is well mixed. Flake the tuna into the bowl, breaking up any big chunks, and gently fold in the cannellini beans. Once the pasta is done, drain it and add it straight into the bowl with the tuna mixture. Give everything a good toss to combine, then serve it up right away.
How To Plate This Dish
Pair this meal with a crisp green salad or a side of roasted vegetables. A chilled glass of white wine or a light lemon-infused sparkling water complements the fresh flavors nicely.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave to avoid drying out the pasta. For best results, add a splash of olive oil or water when reheating.
