TUNA PASTA WITH LEMON AND DILL

160 gram tins of tuna packed in olive oil

2 tbsp. (25 ml) extra virgin olive oil

2 cloves garlic thinly sliced

1/2 tsp. (2 ml) red pepper flakes (chili flakes)

2 tbsp. (25 ml) chopped capers

1 lb. (500 g) of your favourite short pasta Zest and juice of

1 large lemon 4 tbsp. (50 ml) chopped dill

1 cup (250 ml) of grape tomatoes quartered

1. Bring large pot of water to boil. 2. While water is coming to boil, drain olive oil from tuna into a medium saucepan over low heat. Add additional olive oil, garlic, red pepper flakes and capers and let warm up.

3. When water comes to boil, add heaping tablespoon of salt. Cook pasta until just al dente.

4. While pasta is cooking, add lemon juice and zest to saucepan with oil. Add tuna and gently warm up. Season with freshly cracked pepper and salt to taste.

5. When pasta is cooked, reserve about 1/2 cup (125 ml) of pasta water. Drain pasta and return to pot. Add tuna mixture and half of dill.

6. If pasta is too dry, add some of reserved pasta water.

7. Place pasta in large, warmed pasta serving bowl. Sprinkle with remaining dill and tomatoes and serve immediately.

Serves 4 - 6

Options:

Add few tablespoons of crumbled Feta cheese

Add 2 tbsp. (25 ml) chopped black olives in step 4