When I’m cooking with canned tuna I love to use Italian canned
tuna in olive oil, fabulously flavorful. Adding cauliflower and
tuna to pasta makes a deliciously easy mean that is ready
quickly for a weekday meal. And this is a healthy dinner for the
whole family. Serve with a large fresh salad, and crisp baked
16 ounces Cavatappi pasta
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
1 small cauliflower head (about 2 1/2 pounds), cored and cut into
8 medium garlic cloves, minced
2 cans (4.9 oz.) Italian Tuna in olive oil, I use Tonnino Tuna
2 teaspoons fresh rosemary, minced
1/2 teaspoon red pepper flakes
2 tablespoons salted butter
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon
Freshly grated Parmesan cheese.
In a large pot, bring 4 quarts of water to a boil. Add pasta and 1tablespoon salt and cook to al dente. Reserve 1 cup of the cooking water, then drain and set aside. Add two tablespoon olive oil to a 12-inch skillet and heat to simmering. Add cauliflower, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until light golden brown and crisp and tender.
Stir in the garlic, tuna, rosemary, pepper flakes, and 2 tablespoon butter. Cook, stirring until the garlic is softened, 4 to 5 minutes.
Add the pasta cooking water and bring to a boil over medium-high heat. Toss in the pasta and the remaining 2 tablespoon butter.
Cook, tossing until the sauce has thickened and coats pasta, about 1 minute.
Remove from heat, stir in lean juice. Transfer to a serving plate and sprinkle with the lemon zest and parmesan cheese. Serve with more parmesan cheese