Pasta with Tuna, Olives, Capers, and Parsley

I'm not terribly quiet about my dislike for macaroni and cheese.  There are so very many reasons I can't stand it.  I will admit, though, I've always wished for a dish that could play the role of quick and easy comfort food in my life.  

I'm happy to say that Gwyneth Paltrow has introduced me to that dish.  

The Roommate bought GP's latest cookbook It's All Good.  Although the diet in her book is kind of extreme (and I probably couldn't follow it strictly without binging on wine and ice cream...), I quite appreciate her emphasis on gluten free recipes.

[Sidenote: I stopped eating gluten last summer for health reasons.  I don't know if I ever told you that.]

The Roommate and I have been testing some of the recipes from GP's book, but this one has been my absolute favourite.  And I'm home alone this week and therefore eating on my own, I knew almost immediately that I wanted to make this.

Basically, I think this dish is going to be my go-to comfort food.  

Gluten Free Pasta (I used multi-coloured brown rice pasta, but you could use any type you want)

Olive Oil

8 Garlic Cloves, sliced

12 Anchovy Fillets

Pinch Red Chili Flakes

Handful of Kalamata Olives, chopped

16 oz of tuna, packed in oil and drained

Lemon juice (a tablespoon or two, depending on your own tastes)

Italian Parsley, chopped

Cook the pasta according the directions.

Meanwhile, heat 1/2 a cup of olive oil in a skillet over high heat.  Add the capers and let them crisp up for about 2 minutes (the oil will pop a lot so beware of burns).  

Remove the capers and set them aside.  

Add more olive oil into the skillet so there is about 1/2 a cup in there, and turn it down to low-medium heat.  Add the garlic, chili flakes, and anchovies.  Stir frequently, "chopping" the anchovies with your stirring utensil so they sort of disintegrate and the garlic is beginning to brown (about 3-4 minutes).  Add the olives and tuna  to the pan and stir so everything is coated in the oil mixture and the tuna breaks up.  Add the lemon juice and continue stirring  so the tuna heats up and begins to brown just slightly.  Add the already cooked capers and the parsley.

You can scoop the tuna and olive mixture over the pasta (as GP suggests) but I prefer to add the cooked noodles into the skillet at the very end so they are coated in the amazing flavour the tuna and oil give off.  

Seriously people.  It's SOOOO good and pretty easy.