Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 4 quarts (3.8L) Water
  • 1 tbsp (15g) Salt
  • 2 cans (5 oz / 142g each) Tuna in olive oil, drained
  • 1 tbsp (13g) Reserved tuna oil
  • 3/4 cup (180ml) Basil pesto
  • 1/2 cup (50g) Grated Parmesan cheese
  • 2 cups (300g) Cherry tomatoes, halved
  • 1 cup (150g) Sliced mushrooms
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 cloves Garlic, minced

Instructions:

  1. Bring 4 quarts (3.8L) of water to a rolling boil in a large pot, add 1 tbsp salt and 1 lb pasta. Cook until al dente (1-2 minutes less than package directions).
  2. Before draining the pasta, scoop out 1 cup (240ml) of the starchy pasta water and set aside. Drain the pasta.
  3. Heat reserved tuna oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms; sauté for 3-4 minutes until browned.
  4. Toss in halved cherry tomatoes and cook for 2 minutes until they begin to soften.
  5. Reduce heat to low. Stir in the basil pesto and grated Parmesan cheese.
  6. Add the cooked pasta to the skillet and toss gently to coat.
  7. Slowly pour in the reserved pasta water, 1/4 cup at a time, stirring constantly until the sauce is velvety.
  8. Fold in the drained tuna and stir in fresh lemon juice using residual heat to avoid overcooking the fish.