1 pound penne
½ cup olive oil
1 tablespoon lemon zest, in thin strips
1 bay leaf
½ teaspoon chili flakes , (optional, for the sake of small humans)
½ teaspoon black pepper, (optional, for the same reason)
2 garlic cloves, slivered
¼ teaspoon fennel seeds
¼ cup pine nuts
1 tablespoon preserved lemon, rinsed and chopped (optional)
2 tablespoons capers, coarsely chopped
12 ounces olive oil-packed tuna, (slightly more or less is fine)
1. Set a large pot of salted water to boil.
2. In a small skillet, gently warm the olive oil with the lemon zest, bay leaf, chili flakes and black pepper (if using), garlic, and fennel seeds. Cook for about 15 minutes over very low heat to let the flavors infuse the oil. Then add the canned tuna, pine nuts, capers, and preserved lemon (if using). Gently nudge apart the tuna and let it warm up but not cook.
3. Meanwhile, once the water boils, cook the pasta until al dente. Drain well and toss in a serving bowl with the tuna mixture. Serve.
Source: food52.com (4 servings)