Whenever I am left with almost no groceries, I almost always have the ingredients to make this-garlic, shallots/purple onion, greens of some kind (kale, mustard, spinach, Swiss chard etc..), lemons, capers & tuna. Depending on what greens you use, if it is a larger green like chard or kale you will need to thinly slice it. TIPS for cooking GF pasta: 1)always salt your pasta water just before you add the pasta 2) do not add oil to the pasta water, EVER! 3) Use a large pot filled with lots of water to cook your pasta so pasta will cook evenly 4)When you are cooking lentil or bean based pasta, the protein and starches in the pasta creates a lot of foam that makes it bubble over easily, so use a large pot with a lot of water and from time to time during cooking stir the noodles 5)When it comes to gluten free pasta, the cook-time indicated on the pasta box is only a guideline. It is very easy to overcook gluten free pasta, which makes it plain awful and inedible. It's important to test the pasta repeatedly.
Put a large pot of water to boil. Cover the bottom of a large saucepan with olive oil and turn the heat up to medium low. Add the shallots/purple onion, sprinkle with a little sea salt and sauté for at least 15 minutes or until translucent and softened.
Add the sliced garlic and cook for another couple of minutes. Add the cans of tuna and stir. Add the capers and lemon zest and juice. Once the water has come to a boil add salt to the water then the pasta noodles. Be sure to test the noodles for done-ness. You want them el dente. With gluten free noodles you can't trust the cook time given on the package. You must trust your tastebuds. it's both easy to undercook and overcook gluten free noodles so test, test and test.
Add the greens to your pasta along with about 1 ladleful of the pasta cooking water, then add the greens. The heat of the cooked pasta and pasta water will wilt and cook the greens. Turn off the heat and stir. Add sea salt and pepper to taste
Ingredients
Directions
Put a large pot of water to boil. Cover the bottom of a large saucepan with olive oil and turn the heat up to medium low. Add the shallots/purple onion, sprinkle with a little sea salt and sauté for at least 15 minutes or until translucent and softened.
Add the sliced garlic and cook for another couple of minutes. Add the cans of tuna and stir. Add the capers and lemon zest and juice. Once the water has come to a boil add salt to the water then the pasta noodles. Be sure to test the noodles for done-ness. You want them el dente. With gluten free noodles you can't trust the cook time given on the package. You must trust your tastebuds. it's both easy to undercook and overcook gluten free noodles so test, test and test.
Add the greens to your pasta along with about 1 ladleful of the pasta cooking water, then add the greens. The heat of the cooked pasta and pasta water will wilt and cook the greens. Turn off the heat and stir. Add sea salt and pepper to taste