The pasta with tuna, lemon, and thyme with Taggiasca olives is an extremely simple and quick first course: it is ready just while the pasta water is boiling. It’s a recipe that comes to our rescue when we arrive home a bit late, when we’re in a hurry, or when we want to organize a quick “spaghetti” with friends. I didn’t use spaghetti. At the moment, I have to use alternative cereals, so what you see in the photo is oat pasta. Delicious. Luckily. Because alternatives aren’t always good. So I describe the recipe as I prepared it, but you can use the pasta you prefer. Aromatic, fragrant, fresh, the pasta with tuna, lemon, and thyme will win you over!
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14.1 oz pasta
- 7.1 oz tuna in oil
- 1 lemon (untreated)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste lemon thyme
- 2 tsps Taggiasca olives (optional)
Tools
- 1 Saucepan shallow
- 1 Citrus Juicer manual
- 1 Grater Microplane
- 1 Pot for pasta
Steps
In a shallow saucepan, heat the oil and add the drained tuna, also add the lemon juice and let it infuse for a few minutes over low heat, then turn off the heat and add some lemon thyme sprigs and the grated lemon zest. Finally, add the Taggiasca olives, but this is optional because the pasta is good even without it. Adjust the salt. Cook the pasta and toss it in the sauce with a little cooking water if necessary to bind the flavors. Serve the pasta hot.
