Step By Step Instructions:

Gwyneth’s Tuna, Caper, Olive, and Parsley Rotini Bowls 

→Skip instructions, I’m a pro!

Gwyneth Paltrow has a cookbook, “It’s All Good”, and at first I wasn’t sure how I felt about the recipes. I don’t always opt for the healthiest, gluten free, fat free, expensive organic, items at the grocery store…. for a couple of reasons; 1- they’re generally really expensive, and 2- why would I cut out all the flavor of my meal? That seems stupid. 

Despite how I felt, I started reading “It’s All Good”, and ended up making quite a few recipes from this particular cookbook and wow, I was really amazed. They fill me up, they are not flavorless like I anticipated them to be, and this recipe in particular, is a favorite at our house. I usually get a request for it a couple of times a month, honestly! 

I’m aware not everyone is a tuna/caper/olive loving person but, if you are I can almost 100% guarantee after you make this once, you will continue to make it for a very long time 🙂 

 

 

Pasta: 

1. Cook the pasta according to the directions on the box, al dente

 

 

2. Pasta should be finished cooking just about the time the tuna mix is done, but if it cooks faster than expected, drain and drizzle with a little EVOO to prevent it from getting too sticky 

Cooking the Capers:

3. Add your EVOO to a large saute pan, and heat over a medium burner

4. NOTE: Make sure after you rinse your capers that they’re dry before entering them into the pan, (water + hot oil = a lot of popping, and potentially hot oil all over the place, you can use a screen if you have one)

5. Add your dried capers to the pan and be careful, stand back to prevent hot oil from splashing on your skin 

 

 

6. Once the capers have fried in the oil for a few minutes and start changing colors, use a slotted spoon and remove them from the oil and place them on a paper towel lined plate, and set them off to the side

7. In the same pan over medium heat, using the same oil, add in the drained anchovies, minced garlic, and red pepper flakes, and mix well 

8. Use a wooden spoon to break up the anchovies and mix the ingredients together. Keep a close eye on the garlic and make sure it doesn’t burn, turn down the heat if needed, and continue to stir until the anchovies start to dissolve. You want the garlic to brown, not burn, and the anchovies to almost disintegrate into the oil mixture  

9. Once the anchovies have dissolved, add in the strained tuna and sliced olives, mix well and break up the tuna with your wooden spoon 

 

 

10. Using your handheld lemon juicer, squeeze each half of the lemon over the tuna mixture and stir, then remove this pan from the heat, and turn the burner on medium low

 

 

11. Next, take your drained noodles and place them back into the pot which you boiled them in, place that pot on the warm burner, and very carefully transfer the tuna mixture from the saute pan, into the pot with the noodles. Add in the capers and 1/2 of the chopped parsley, and mix well

 

 

12. Once everything is warm and mixed well, divide the mixture amongst 4 bowls and top with remaining parsley, fresh ground pepper, and shaved parm

 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Tuna Rotini Bowls 🙂

 

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 12 oz. Vegetable Rotini 
  • 3 Cans Tuna, Strained (15oz)
  • 1/3 Cup EVOO 
  • 1/2 Cup Capers, Rinsed & Dried 
  • 12 Canned Anchovy Fillets, Drained 
  • 8 Garlic Cloves, Minced 
  • Ground Pepper, To Taste
  • Dash Red Pepper Flakes 
  • 1/4 Cup Pitted Kalamata Olives, Sliced 
  • 1 Lemon, Cut in 1/2, Juiced
  • 1/2 Cup Fresh Chopped Parsley
  • Sprinkle of Shaved Parm, Optional

 

DIRECTIONS: 

1. Cook pasta according to the directions on the box, al dente 

2. Pour the EVOO into a large saute pan over medium heat, once warm add in the rinsed and dried capers (be careful of popping) 

3. Fry capers for a few minutes until browned and remove them with a slotted spoon to a paper towel lined plate and set aside 

4. To the same saute pan with the same oil, add in the drained anchovies, minced garlic, and red pepper flakes, and mix well breaking up the anchovies with a wooden spoon 

5.  Keep a close eye as you want the garlic to brown, not burn, and you want the anchovies to dissolve (continue to break them up with the wooden spoon) 

6. Once anchovies have dissolved, add in the strained tuna and sliced olives, and mix well breaking up the tuna as you go 

7. Using your hand held lemon juicer, squeeze each lemon half over the tuna mixture and stir 

8. Remove the saute pan from the heat, and turn the burner down to medium low, take your drained noodles and place them back into the pot which you boiled them in, and place that pot on the warm burner 

9. Take the saute pan with the tuna mixture and carefully pour the tuna mixture into the pot with the noodles, and mix well 

10. Add in the capers and half of the chopped parsley and mix 

11. Once everything is warm and mixed well, divide the tuna pasta amongst 4 bowls, and top with remaining parsley, fresh ground pepper, and shaved parm 

12. Enjoy! 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Tuna, Caper, Olive, and Parsley Rotini Bowls 🙂

 

 

Recipe adapted from Gwyneth Paltrows Cookbook, “It’s All Good”

Love this recipe and want more like it? Here you go! It’s All Good