Pasta with Capers and Tuna

Don't add too much cheese or it just gets gooey

Not only is this dinner quick to prepare, it also can be made to feed one or many people. Not to mention it tastes really good.

A few notes. If you do not have salted capers use small capers in brine without the brine. Tuna packed in water can be substituted for the oil, just add a little olive oil with the butter while frying the vegetables. I like cremini mushrooms, but really any will work. This will feed four hungry people as it is. It’s one of our favorite weeknight meals, because it uses mainly pantry ingredients and comes together quickly.

Rigatoni with Tuna, Capers and Mozzarella

• 1 box Rigatoni
• 1 can chunk tuna packed in oil
• 5-6 green onions chopped
• 5 medium mushrooms halved and chopped ¼” thick
• 3 large cloves garlic minced
• 2 tbsp salted capers
• ½ cup shredded mozzarella
• ¼ cup grated Romano
• 2 tbsp fresh parsley
• 1 tbsp butter
• Salt/pepper

Cook pasta in boiling salted water until al dente. Strain and then toss with 1 tbsp parsley and black pepper to taste while pasta is still hot. In the pan used to cook the pasta, add the butter and oil from the tuna can. Over medium heat sauté the white part of the green onions until they soften. Add mushrooms and garlic and sauté until mushrooms start to brown. Add capers, parsley, green parts of onion and tuna and cook for a minute or two. Add pasta back to pan and mix well. Remove from heat and add cheese. Mix quickly so cheese melts evenly over pasta. Serve with salad or other vegetable.

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