Tuna and Lemon Pasta

Tuna and lemon pasta is a simple and quick dish, ideal for a summer lunch. Here’s how to prepare it:

Ingredients

• 320 g of pasta (spaghetti, penne or your preferred pasta)
• 200 g of tuna in oil, drained
• 1 organic lemon (both the juice and the grated zest)
• 2 tablespoons of extra virgin olive oil
• 2 garlic cloves
• Fresh parsley, chopped (to taste)
• Salt (q.b.)
• Black pepper (q.b.)

Preparation

1. Bring a pot of salted water to a boil for the pasta.
2. Meanwhile, grate the lemon zest and squeeze the juice. Make sure to remove any seeds from the juice.
3. In a large skillet, heat the extra virgin olive oil and add the whole garlic cloves. Sauté lightly without letting them color.
4. Add the drained tuna to the skillet and cook for 1-2 minutes, breaking it up with a fork.
5. Remove the garlic cloves and add the lemon juice and zest. Let it flavor for a minute.
6. When the water boils, cook the pasta until al dente. Drain it, reserving some cooking water.
7. Add the pasta to the skillet with the tuna and lemon sauce. If needed, add a little cooking water to emulsify the pasta.
8. Adjust with salt and pepper and mix well to coat all ingredients.
9. Serve hot, adding fresh chopped parsley and, if you like, a drizzle of raw extra virgin olive oil.

Trivia

Tuna pasta is a classic of Italian home cooking and there are many variations. The addition of lemon gives it a particular freshness, enhancing the sea flavor of the tuna. The lemon zest also adds a pleasant citrus aroma to the dish.

Enjoy your meal!