Rigatoni al Limone with Tinned Tuna

Directions

1. 1

   Prepare the sauce. In a large skillet heat up a drizzle of olive oil over medium heat. When oil is hot, add shallots. Cook for a couple of minutes until translucent

2. 2

   Add minced garlic. Cook for 1-2 minutes until fragrant

3. 3

   Add the tinned tuna (don’t add the tuna’s oil). Break the large chunks of tuna with a wooden spoon. Mix well to combine with the shallots and garlic

4. 4

   Add heavy cream, lemon zest, lemon juice, and red pepper flakes. Reduce heat to medium-low and cook for about 10-15 minutes or until sauce has thickened slightly. Make sure to stir frequently

5. 5

   Meanwhile, cook the pasta according to the package instructions. Make sure you salt the water before adding the pasta in

6. 6

   Add a ladleful of pasta water to the sauce

7. 7

   Add the rigatoni, grated parmesan, and chopped parsley. Turn heat off and mix well to combine

8. 8

   Serve and enjoy! Top with more grated parmesan cheese. Garnish with lemon zest