In between me being able to cook, we eat dinners that Jim buys at Costco or Trader Joe.  I get very tired of it, but lately I have a lot of hip pain.  The MRI showed a tear, but Dr Christy said he doesn’t think the radiologist has seen a tear repair before.  From the way it looked to him the repair was in tact and there was a lot of inflation.  So another pill.  I do feel a little better today.  Anyway I finally with help made a meal.  This is from The Easy Italian Cookbook by Paulette Liditra.  She does zoom classer around here.  I like them.  This feeds 4-6

ingredients:

1# capellini pasta (angel hair)

1 (5 oz.) can turn preferably packed in EVOO

3 medium lemons, zested and juiced

2 garlic cloves, peeled and minced

Leaves for 5-6 sprigs fresh Italian parsley, minced

1/4 C EVOO, or more as needed

1/2 C grated Parmesan, plus more for serving 

Black pepper

Directions:

1. Heat 4 Qt. of water in a pasta pot .  Bring to a boil.
2. When water boils, add 1 T salt.  Add the capellini.  Cook al dente.
3. Drain tuna and break it up into flakes.   Put turn in a large mixing bowl.  Add lemon zest, lemon juice, garlic, parsley, EVOO, and grated parmesan cheese.  Season to taste with salt and pepper.  Mix all and combine.  
4. When pasta is done, reserve 1/2 C pasta water.  Drain pasta.  Add cooked capellini to lemon-turn mixture.  boss to combine and coat.  Add a little pasta water or oil to moisten if needed, salt to taste.  
5. Serve with extra grated cheese for individual servings.  

jim would have liked more tuna in it.