Tuna and Tomato Sauce
- 3 cups Marinara Sauce (page 59)
- 2 (6-ounce) cans albacore tuna packed in oil, drained
- 1 tablespoon drained capers
- 1 teaspoon grated lemon zest (from about 1/2 lemon)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- In a large, heavy skillet, combine the marinara sauce, tuna, capers, and lemon zest.
- Simmer to blend the flavors, stirring and breaking the tuna into chunks, about 5 minutes.
- Stir in the parsley and 1/2 teaspoon each of salt and pepper.
- Season the sauce with more salt and pepper to taste.
- To serve with pasta: Add drained freshly cooked pasta to the sauce, and toss to coat.
- Add enough reserved cooking liquid from the pasta to moisten.
marinara sauce, cans albacore, capers, lemon zest, parsley, salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/tuna-and-tomato-sauce-376669 (may not work)