Sunday, December 04, 2011
Weekly Recipe: December 3 + 1
1 pound penne or other shorter pasta that can hold a creamy sauce
coarse salt and freshly ground pepper
3 cans solid white tuna, drained
1 pound peas, frozen is fine
1 stick unsalted butter + 1/4 cup for topping
6 cloves garlic, finely minced
1 pint sour cream
juice and zest of 2 lemons
2 cups panko or dry bread crumbs
Preheat the oven to 400° F.
Cook the pasta in boiling salted water until just before being al dente.
While the pasta is cooking, flake or chunk the tuna and set aside. Melt the stick of butter over low heat in a medium skillet. Add the garlic and cook, stirring for about a minute. Stir in the sour cream until it starts to melt a little, then add the strained lemon juice. Season to taste with salt and pepper.
Drain the pasta, and put in a large baking pan, stir in the tuna and the peas. Cover with the butter and sour cream mixture and stir to thoroughly combine.
Melt the additional 1/4 cup of butter, combine with panko or bread crumbs, and lemon zest, and cover the pasta with this mixture.
Bake the casserole, uncovered, in the center of the oven until bubbling hot and topping is beginning to brown, about 20 minutes. Serve hot.