Pasta And Garlic-Lemon Tuna Sauce With Capers And Parsley

1. Heat oil, capers, half of garlic, and pepper flakes in 12-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in wine, bring to simmer, and cook until alcohol aroma has cooked off, about 1 minute. Stir in tuna and 2 teaspoons salt and cook, stirring often, until tuna is heated through, about 1 minute.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄4 cup cooking water, then drain pasta and return it to pot. Add sauce, parsley, lemon zest, butter, and remaining garlic to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve immediately.

PASTA AND RED PEPPER TUNA SAUCE WITH ANCHOVIES, GARLIC, AND BASIL
Omit capers, lemon zest, and butter. Add 2 rinsed and minced anchovy fillets and 1 cup jarred roasted red peppers, cut into 1⁄2-inch pieces, to cooked garlic mixture and cook for 30 seconds before adding wine. Substitute 2 tablespoons chopped fresh basil for parsley and add 3 tablespoons olive oil and 1 tablespoon lemon juice to pasta with sauce.

PASTA AND SICILIAN-STYLE TUNA SAUCE WITH RAISINS, GREEN OLIVES, AND BASIL
Omit capers and lemon zest. Add 1⁄2 cup pitted green olives, sliced, and 1⁄2 cup raisins to cooked garlic mixture and cook for 30 seconds before continuing with recipe. Substitute 1⁄4 cup dry red wine for white wine and add 1⁄4 cup balsamic vinegar and 2 tablespoons sugar along with wine. Substitute 2 tablespoons chopped fresh basil for parsley and add 1 tablespoon balsamic vinegar to pasta with sauce.

PASTA AND TOMATO TUNA SAUCE WITH GARLIC AND MINT
Omit capers, lemon zest, and butter. Reduce olive oil to 2 tablespoons in step 1. Add one 28-ounce can diced tomatoes, drained, to cooked garlic mixture and cook for 30 seconds before continuing with recipe. Substitute 1⁄2 cup dry red wine for white wine. Substitute 2 tablespoons minced fresh mint for parsley and add 3 tablespoons olive oil and 1 tablespoon balsamic vinegar to pasta along with sauce.