Fettucine with Lemon & Capers

Ingredients

• 400g dried fettuccine pasta
• 1 lemon
• 60ml (1/4 cup) olive oil
• 1 x 400g can diced tomatoes
• 3 shallots, ends trimmed, thinly sliced
• 1 garlic clove, crushed
• 1 x 425g can Italian-style tuna in oil, undrained, flaked
• 2 tablespoons capers, rinsed, coarsely chopped
• 1/3 cup chopped fresh continental parsley

Directions

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.