Spaghetti Tonno e Limone - Tuna and Lemon Spaghetti

This is a quick pasta sauce you can prepare while the pasta is cooking, without planning your shopping. The ingredients for this recipe come from the pantry.

The secret: cook your spaghetti al dente, drain and return them to the pan; dress them at first with their cooking water combined with a little olive oil, which keeps the pasta moist and light. Afterwards add the sauce.


Spaghetti Tonno e Limone - Tuna and Lemon Spaghetti  

350 g spaghetti
Chilli flakes
2 garlic cloves, very finely chopped
4 anchovies in oil
The zest of 1 lemon
2 tablespoons of flat-leaf parsley, finely chopped
320 g good quality tuna in olive oil, drained
1 tablespoon capers in salt, rinsed
The fresh juice of half lemon
Extra virgin oil

 Serves 4
 Preparation time: 5 minutes
Cooking time: 15 minutes

1. In a large frying pan, heat 2 tablespoons of oil and sauté the garlic and the chilli for 1 minute. 

2. Add the anchovies and cook until they dissolve, 2 to 3 minutes, stirring frequently. 

3. Combine the parsley and the lemon zest and cook for 1 minute.

4.In a bowl, flake the tuna with a fork and stir in the capers. 

5. Add it to the sauce and cook just for 1 minute, stirring well to combine all the ingredients. Pour in the lemon juice and remove from the heat.

6. In a pan, bring the water to the boil and cook pasta until al dente, reserving 60 ml of pasta water. 

7. Drain pasta, return it to the pan, and pour in the water along with 2 tablespoons of oil. Mix. Add the tuna sauce and toss to combine.

8. Serve at once.