10-Minute Tuna Pasta
- 1 lb. farfalle (bow tie) pasta
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon anise seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 6-ounce can of solid light tuna in oil (olive oil, preferably)
- 1/2 cup shredded parmesan or romano cheese.
- fresh ground black pepper to taste
- 1 or 2 tablespoons capers (optional)
- Bring 4 quarts of water to a boil and cook the pasta until al dente, about 12 minutes. While the cooking the pasta, heat 2 tablespoons of olive oil over medium heat and saute the garlic, anise seeds and crushed red pepper flakes until the garlic just starts turning golden brown, about two minutes. Add the tuna without draining the oil and cook for another two minutes, breaking up the tuna.
- Drain the pasta, and toss with the olive oil/garlic/tuna in a serving bowl. Grind a generous amount of black pepper to taste and toss with 1/2 cup shredded parmesan cheese (use less than a 1/2 cup if your cheese is finely grated and not shredded). Sprinkle capers on top.
farfalle, olive oil, garlic, anise seeds, red pepper, olive oil, parmesan, fresh ground black pepper, capers
Taken from www.epicurious.com/recipes/member/views/10-minute-tuna-pasta-1209646 (may not work)