Savoring Rhode Island with Cindy Salvato

Pasta with Italian Tuna, Snap Peas and Lemon & Toasted Bread Crumbs
A recipe from Cynthia Salvato

Toasted bread crumbs

2 tablespoons Extra Virgin Olive Oil

1 cup seasoned bread crumbs

Pasta

2- 10 ounce jar Italian Tuna in Olive Oil
Extra Virgin Olive Oil
½ cup chopped shallots
2 tablespoons capers
3 cups fresh snap peas (the smaller the better)
Grated lemon zest and juice from one lemon
1 pound Vermicelli (I've tried other pasta shapes and this one is the best)
3 tablespoons chopped flat Italian parsley (fresh, not the dried that tastes like grass)

In a small pan warm the olive oil over medium heat. Add the bread crumbs and stir them constantly until browned. Immediately transfer them onto a plate so that the steam can escape (otherwise the bread crumbs could become soggy). Transfer them into a bowl when cooled. While they are cooling….

Drain the oil out of the tuna into a 2-cup measure, add more olive oil to make 1 ¼ cup. Take the tuna out of the jar and set aside. Put the olive oil in a large sauté pan and warm over medium heat. Add the shallots and cook slowly for 5 minutes; the shallots should be soft and slightly transparent. Add the capers, snap peas and tuna; cook slowly for 3 to 4 minutes; add the lemon zest and juice; remove from the heat and cover to keep warm.

Cook the pasta until el dente; drain and toss the pasta with the sauce. Transfer to a serving platter and sprinkle on the parsley. Serve with lots of toasted bread crumbs.

Serves 4