Summer time and the living is easy.
Unless, you have the job of preparing dinner every night for your family.
Your work in the kitchen doesn't have to take hours to taste good.
Here's Karin Calloway with another Quick and Easy Recipe.
I'm always looking for new ways to prepare pasta, especially in the summer when the hearty sauces are more than I'm looking for.
Over the past few summers this week's Lemon Pasta with Tuna and Capers has become a summertime staple at my house.
While the pasta cooks you whip up a simple sauce that's lemony, a little spicy and piquant from some little caper berries.
I've begun the recipe by cooking up some dried linguine.
For the sauce, I'll heat a little olive oil and butter in a large sauté pan and add some red pepper flakes.
Cook for just a minute or so to release the flavor of the pepper flakes.
One of the secrets to this pasta is using good olive oil-packed tuna.
You can find imported Italian tuna in olive oil at specialty or gourmet stores, but there are several brands available in the regular supermarket.
To complete the sauce add some capers and white wine to the red pepper flakes, along with lemon juice and zest and the canned tuna.
Stir together to heat through and then over the pasta and sprinkle with some chopped fresh parsley.
Be sure to reserve some of the pasta cooking water to add to the pasta in case you want a thinner sauce.
Now, just finish with some freshly grated Parmesan or Romano cheese.
Serve with a tomato salad for a light summer supper.
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