This simple and quick recipe suddenly became a family favorite. I credit the Ortiz White Tuna in Olive Oil. Delicate and flavorful without being fishy or too oily. I use corkscrew pasta because the channels in the pasta pick up the chunks of tuna and bits of sundried tomatoes. The fresh lemon juice brings the dish to life with a bright acidity.
16 oz. Montebello organic fusilli
1 cup chopped Italian flat-leaf parsley, divided in half
8 oz. Ortiz white tuna in olive oil, chopped
4 cloves organic garlic, minced
1 tsp crushed red pepper flakes
1 organic lemon
5 Tbsp olive oil
5 oz. of Polli Sundried tomatoes, chopped and pressed dry of oil
4 oz. Parmesan cheese, grated
Bring salted water to a boil. Add pasta. Cook according to instructions.
While pasta is cooking, heat olive oil in a pan. Add garlic and red pepper flakes.
When garlic is golden brown, stir in tuna and sundried tomatoes. Cook 2 or 3 minutes until tomatoes are tender.
Add pasta, half the parsley and half the Parmesan.
Serve with sides of parsley and cheese to garnish and wedges of lemon to drizzle.