Lemon Tuna Pasta

Look to your pantry for this stunning pasta night special. Featuring savory Italian tuna, briny olives, capers and an irresistible kiss of sunny citrus, this pasta recipe is as easy as it is delicious.

INGREDIENTS

• 1 (16-ounce) package DeLallo Spaghettini
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 shallot, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 teaspoon crushed red pepper
• 2 (6-ounce) cans DeLallo Tuna in Olive Oil, drained
• 1 (4-ounce) jar DeLallo Nonpareil Capers
• 1 (7-ounce) package DeLallo Pitted Olives Gigante, halved
• 2 tablespoons DeLallo Lemon Juice Slice

DIRECTIONS

1. Bring 5 quarts of salted water to a boil. Cook the pasta according to package instruction. Drain, reserving 1 cup of the pasta water.
2. Heat oil in large skillet over medium heat. Add the shallots, tomatoes and red pepper to the pan and cook until the tomatoes start to blister, about 5-6 minutes.
3. Add the tuna, olives and lemon juice the pan and cook until heated through, about 4-5 minutes.
4. Add pasta and pasta water to the pan and toss well.
5. Divide onto plates or serve family style.