This fast and easy Italian tuna pasta
is simple enough to become a weeknight go-to meal yet elegant enough to
serve for a holiday or special dinner party. I recommend using a top
quality tuna packed in olive oil, such as Flott, which can be found in
most Italian specialty markets.
Makes 4 servings
2 (5-6 oz) cans or jars of Italian tuna packed in olive oil
1/2 cup sliced olives, such as Kalamata and green Cerignola
1 1/2 cups cannelini beans, rinsed
2 teaspoons lemon juice
the zest of half of a lemon
2 tablespoons finely chopped fresh parsley*
1/2 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil, divided
1/2 pound spaghetti
salt, to taste
In a large bowl combine tuna with its oil, sliced olives, beans, lemon juice, lemon zest, parsley, and red pepper flakes. Then stir in 1 1/2 tablespoons of extra virgin olive oil until well combined.
Cook pasta in a large pot of boiling salted water, uncovered, until al dente. Drain in a colander and return to pot. Add the tuna mixture to the pot and toss well. Stir in remaining 1 1/2 tablespoons of olive oil until pasta is well coated. Warm until just heated through. Season with salt to taste. Serve immediately. Garnish with additional chopped fresh parsley and a drizzle of extra virgin olive oil.
*Note: In addition to parsley, I sometimes add finely chopped celery leaves.