Tuna Pasta for Two

Ingredients:


6 oz spaghettini or angel hair pasta
1 tbsp olive or vegetable oil
1/2 cup chopped yellow, orange or red bell pepper
1/4 cup finely chopped onion 
2 cloves garlic, minced
3 cups roughly chopped ripe tomatoes (about 3 large)
1 can water-packed chunk tuna, drained and flaked
3 cups packed baby spinach
1 tbsp
finely grated zest and juice of 1/2 lemon
freshly ground black pepper
salt
1/3 freshly grated parmesan cheese


Directions: 


In a large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/3 cup of cooking water. 


Meanwhile, in a large nonstick skillet, heat oil over a medium heat. Saute yellow pepper and onion for about 5 minutes or until softened. Add garlic and saute for about 15 seconds or until fragrant. Add tomatoes and cook, stirring occasionally for about 4 minutes or until they start to soften and release their juices. Stir in tuna, spinach, capers, lemon zest, lemon juice and pepper to taste. Cook stirring for 1 minute or until spinach starts to wilt and sauce is heated through. Remove from heat. Taste and season with salt, if desired. Add pasta and reserved cooking water, tossing to coat. Serve with TONS of parm on top. 

Serves about 2 people and is an awesome way to get rid of those over ripe tomatoes. 


Beast notes:


This was super light and fresh tasting. I would definitely not make enough for left overs. I loved it the first night, hated it the next day for lunch.