THE BELLY KITCHEN · Lunch
Roasted Lemon Cannellini Tuna Pasta
Roasted lemon, olive oil-packed tuna and creamy white beans. Big, bright flavours from your pantry.
Let’s get cooking ↓From the BELLY recipe archive · BELLY Kitchen
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Ingredients
For 4 people
- 1 box BELLY Penne
- 2 lemons
- 1/4 cup extra virgin olive oil, divided
- 1 can (5 oz) high-quality tuna packed in olive oil, undrained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 cloves garlic, grated
- 1/2 cup fresh arugula or baby spinach
- 1/4 cup toasted pine nuts (optional)
- Sea salt and freshly ground black pepper
APRON ON. WATER BOILING.
Let’s make it.
- 1
Preheat oven to 400°F (200°C). Thinly slice one of the lemons (discarding seeds). Toss lemon slices with 1 tbsp olive oil and roast on a baking sheet for 15 minutes until caramelized. Set aside.
- 2
Boil heavily salted water and cook BELLY pasta until al dente. Reserve 1/2 cup pasta water and drain.
- 3
In a large mixing bowl, combine the tuna (with its oil), cannellini beans, grated garlic, and the juice of the remaining unroasted lemon. Flake the tuna gently with a fork.
- 4
Add the hot, drained pasta directly to the bowl along with the roasted lemon slices and remaining olive oil. Toss well.
- 5
If the pasta seems dry, add a splash of the warm pasta water.
- 6
Fold in the arugula so it wilts slightly from the heat of the pasta. Top with toasted pine nuts, salt, and generous black pepper before serving.
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
KEEP THE GOOD THINGS COMING
