Pasta with Tuna and Crispy Bread Crumbs

By Leite's Culinaria

Ingredients

1 pound farfalle
Table salt
2 tablespoons olive oil
1/2 cup panko bread crumbs
3 tablespoons capers (rinsed)
1 teaspoon grated lemon zest (preferably organic)
4 garlic cloves (finely chopped)
1/4 teaspoon red pepper flakes
1 can (28 ounce) crushed tomatoes
1/2 cup pitted kalamata olives (chopped)
12 ounces good-quality olive oilpacked tuna (drained)
Freshly ground black pepper
Lemon wedges (for serving)

Prep Time10mins
Cook Time20mins
Servings6

Instructions

In a large pot, bring 4 quarts of water to a boil. Add pasta and 1 tablespoon salt and cook according to package directions, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to the pot.

In a 12-inch (30-cm) nonstick skillet over medium heat, warm 1 tablespoon oil until shimmering. Add panko and capers and cook, stirring frequently, until panko is golden brown, 3 to 5 minutes. Stir in lemon zest and cook until fragrant, about 1 minute. Dump the topping into a bowl.

Wipe skillet clean with paper towels. Return the skillet to medium heat and warm the remaining tablespoon of oil until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds.

Stir in tomatoes and simmer until thickened slightly, about 10 minutes. Stir in olives and remove from heat.

Add sauce to the pasta and stir until pasta is well coated. Fold in tuna gently until combined but chunks still remain. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed.

Sprinkle with reserved panko mixture. Serve with lemon wedges.