Orecchiette with tuna, lemon and caper sauce

On a recent trip to Borders, I found an awesome Pasta cookbook at the oh-so-sweet price of $4.01. The cookbook, Essential Pasta Cookbook, is conveniently categorized by protein, then vegetables, then creamy pasta, then baked pasta, and finally dessert pasta. Sprinkled throughout are fun facts about the ingredients featured in the recipes and some sections go into detail about different cheeses, cured meats and even how to make your own pasta. Awesome cookbook! But don't take my word for it, pick up your very own copy today!

I read the cookbook from cover to cover before I decided on the Orecchiette with tuna, lemon and caper sauce. It was DELICIOUS! Even though the recipe contained heavy cream, the dish was not heavy at all. The lemon & capers really brighten up this dish. And orecchiette is officially my new favorite pasta shape, they stick to your mouth like little suction cups. If this first recipe is a sign of all the deliciousness that will come out of this cookbook, I'm in for some good eating!

Bon Appetit!

Orecchiette with tuna, lemon and caper sauce
1 lb orrecchiette
1 onion, finely chopped
1 clove of garlic, finely chopped
1 oz of butter
12 oz of canned tuna, drained
1 cup heavy cream
1/2 lemon, juiced
1 Tbsp capers
Generous sprinkling of Cayenne Pepper
Parsley or Scallions, chopped for garnish

Bring a pot of water to boil, salt the water and add the pasta per the directions on the package.

While the pasta is cooking, melt the butter in a large saute pan and add the onions & garlic, cook for 2 minutes or until onions are translucent. Add the tuna, heavy cream, lemon juice, capers & cayenne pepper. Simmer for 5 minutes.

By now the pasta should be al dente, drain the pasta in a colander and return the pasta to the pot. Pour the sauce over the pasta and lightly combine so that the sauce is incorporated throughout the pasta. Garnish with parsley or scallions.