It is an ideal dish for those who come home late at night and do not have time to prepare a multi-course dinner, but at the same time do not want to give up a full meal.
In fact, spaghetti with tuna and lemon has a special and fresh taste, prepared with simple ingredients that we all have at home.
Let’s see how to make this tasty recipe!
- 9 oz of spaghetti
- 1 can of tuna in oil or natural tuna (5.64 oz)
- juice of half lemon plus grated zest
- a small tuft of parsley
- 1 clove of garlic
- fresh hot chili pepper
- extra virgin olive oil to taste
- salt to taste
- Parmigiano Reggiano cheese to taste
Boil a pot filled with water for the spaghetti, adding a handful of salt.
Now prepare the spaghetti sauce.
In a nonstick skillet, heat the garlic with three tablespoons of extra virgin olive oil and the parsley stalks.
After that, open the can of tuna and drain off the preserving water (or some of the oil if you chose tuna in oil).
Transfer it to the pan by mashing it with a fork.
Add the juice of half a lemon and cook for about 5 minutes.
Discard the parsley stems and garlic.
Drain the spaghetti and pour it into the skillet, sauteing it over medium heat for a couple of minutes.
Then add chopped parsley, a few slices of fresh hot pepper and a small amount of grated zest (be careful not to grate the white part, which would give a bitter taste to the dish).
Finally, if you like, you can add some grated Parmesan cheese, but it is not essential.
Facebook Comments Box