Zuni'S Pasta With Preserved Tuna

• 1 pound pasta (see above)
• 1/2 cup olive oil
• 1 tablespoon lemon zest, in thin strips
• 1 bay leaf
• 1/2 teaspoon chili flakes (optional, for the sake of small humans)
• 1/2 teaspoon black pepper (optional, for the same reason)
• 2 garlic cloves, slivered
• 1/4 teaspoon fennel seeds
• 1/4 cup pine nuts
• 2 tablespoons capers, coarsely chopped
• 1 tablespoon preserved lemon, rinsed and chopped (optional)
• 12 ounces olive oil-packed tuna (slightly more or less is fine)

1. 1. Set a large pot of salted water to boil.
2. 2. In a small skillet, gently warm the olive oil with the lemon zest, bay leaf, chili flakes and black pepper (if using), garlic, and fennel seeds. Cook for about 15 minutes over very low heat to let the flavors infuse the oil. Then add the canned tuna, pine nuts, capers, and preserved lemon (if using). Gently nudge apart the tuna and let it warm up but not cook.
3. 3. Meanwhile, once the water boils, cook the pasta until al dente. Drain well and toss in a serving bowl with the tuna mixture. Serve.

pasta, olive oil, lemon zest, bay leaf, chili flakes, black pepper, garlic, fennel seeds, pine nuts, capers, preserved lemon, olive oil

Taken from www.epicurious.com/recipes/member/views/zunis-pasta-with-preserved-tuna-52693391 (may not work)