Tuna Pasta with Romas & Capers



juice and zest of one lemon
2 cloves garlic, peeled 1/8 cup chopped cilantro
2 tablespoons olive oil two cans of solid white tuna, drained
6 - 8 fresh Roma tomatoes, chopped 3 tablespoons capers
3 scallions  

Boil water for the pasta, cook according to package directions and drain thoroughly.

While the pasta is cooking, warm the olive oil in a nonstick skillet and sauté the garlic cloves until lightly browned and softened. Mash the garlic and add the chopped tomatoes and scallions. Add salt to taste.

When tomatoes are simmering and begin to render their juices, add tuna, lemon juice and zest, capers and half the cilantro. When ingredients are hot, toss with the pasta and garnish with remaining cilantro. Serve with a green salad.

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