Penne, Tuna, Capers & Lemon

Serves 4 – Takes 15 mins

My favourite dishes are the ones that take everyday ingredients and transform them into something bright and light. I’m in love this dish, the gals are huge fans too.

- 500 grams penne (slightly under cooked in heavily salted water)
- 1 can tuna (170 grams/120 grams drained)
- 125 ml jar of capers (strained)
- 1 cup white wine
- 100 grams butter (salted or unsalted is fine)
- 1 lemon
- ¼ cup finely chopped fresh parsley

In a large heavy bottom pan over medium heat add a good splash of olive oil. Add capers and sauté for 2 to 3 mins, or until they open up and darken slightly. Then add tuna and white wine. Simmer until wine reduces by half. Then add butter, turn heat down to low until butter melts then set aside.

Meanwhile, in large pot of heavily salted water at a rolling boil cook pasta until almost al dente, then strain. Set aside a little of the cooking water. Add pasta to sauce pan set to low heat and continue to cook until pasta is al dente, add a splash of pasta water if required. Serve with a drizzle of good olive oil, zest of lemon (microplane is best) and parsley. Note that you likely wont need to add salt to this dish, the capers add enough sodium.