Ingredients for 4 people
Spaghetti: 320 g
Tuna in oil: 300 g (well drained)
Organic lemons: 3 (zest and juice)
Garlic: 6 cloves
Fresh parsley: 1 sprig
Chili powder: to taste
Extra virgin olive oil: to taste
Salt: to taste
- Prepare the pasta
Bring plenty of salted water to the boil and cook the spaghetti al dente according to the time indicated on the package. - Prepare the vinaigrette
Sautéed garlic: In a non-stick pan, brown 6 whole garlic cloves with a drizzle of extra virgin olive oil.
Add the tuna: remove 4 garlic cloves and pour the drained tuna into the pan.
Lemon zest: Take the zest of 2 lemons using a potato peeler (avoiding the bitter white part) and add it to the pan. Leave to flavor for a few moments.
Lemon juice: Remove the peels and squeeze the juice of a lemon directly into the pan. Turn off the heat and stir to combine the flavors. - Assemble the card
Create the pasta: Drain the spaghetti al dente and transfer it to the pan with the sauce.
Add the cooking water: pour a ladle of cooking water and stir over high heat for a few minutes, until the dish is creamy. - Finish
Flavor: Remove the remaining garlic cloves and add the chopped fresh parsley.
Serve: Distribute the spaghetti on the plates and garnish with the grated lemon zest and a pinch of chili pepper.
Recommendations
Lemon alternative: replace the lemons with limes for a more exotic flavor.
Herbs: add basil, thyme or mint for a personal touch.
Variations: You can enrich the dish with black olives, capers or chopped dried tomatoes for a more complex flavor.
Quality tuna: opt for artisanal tuna preserved in glass, preferably sustainably caught.
Enjoy your food
