If you’re smart you’ll memorize this recipe, and you’ll be so glad you did — the very next time you’re at your wit’s end after a busy day and there’s nothing left in the fridge… all of a sudden it will hit you that, yes, you can make this! I can’t tell you how many times I resort to scrambled eggs because I think anything else is beyond me, so I have a soft spot for effortless pasta dishes like this one that get tossed together off the heat, without any cooking or fussing whatsoever. I also have a soft spot for pasta dishes that don’t rely on garlic or Parmesan cheese for flavor. This dish is so zesty you won’t miss either.
It all comes together with a short list of pretty fabulous ingredients: extra virgin olive oil, tuna, red onions, lemon, dill and olives. Just thinking about the combination gets me salivating — every element in the lineup carries its weight and contributes a punch of flavor.
The genius of canned tuna is that it makes a complete and satisfying meal out of this pasta, and it’s sitting there right in the pantry. That means no last minute trip to the supermarket. It took me a while to grant canned tuna the respect it deserves, but now I see it as an elegant and super healthy ingredient that can lend a little European elegance to pastas and salads. I keep a few cans around at all times, both the water and the oil packed.
- 3/4 lb spaghetti
- 4 Tbsp good quality extra virgin olive oil
- juice and zest of 1 large lemon
- 2 5-oz cans best quality tuna packed in water (I didn't quite use all of the second can, that's up to you)
- large handful of fresh dill fronds, chopped
- 1/2 small red onion, peeled, halved, and thinly sliced
- 1/2 cup Greek olives, pitted
- about 1/2 tsp red pepper flakes
- freshly cracked black pepper
- Cook the pasta in lots of well salted boiling water according to the package directions until just al dente. As a general rule I taste the pasta a full 2 minutes before the cooking time on the package.
- Drain the pasta and toss with the rest of the ingredients. Add a little more oil if needed.
- Heat everything through, and enjoy!
recipe slightly adapted from Olive Magazine
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