Lemon spaghetti with canned tuna and raw parsley is a quick and moreover tasty recipe. To be made especially in the summer or when there is not much time to go shopping but there are canned tuna supplies and spaghetti at home. We Italians are almost always stocked with these, as it is part of our tradition and culture.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Spaghetti No.5
- 5.6 oz Tuna (Canned)
- to taste Lemon juice
- to taste Parsley
- 4 tbsps Extra virgin olive oil
- 1 clove Garlic
- Grana Padano (for those who like it)
Tools
- Pot
- Pan
Preparation
In a pot of salted boiling water, cook the spaghetti for about eight to nine minutes.
Meanwhile, pour the extra virgin olive oil into a pan and brown the chopped garlic.
Add the drained canned tuna to the pan and continue to brown for two minutes. Also, add two to three tablespoons of water.
Drain and add the sauce to the pan along with the juice of half a lemon to make lemon spaghetti with canned tuna.
Wash the fresh parsley, chop it finely, and add it to the pasta at the last moment.
Finally, serve the lemon spaghetti with canned tuna and parsley hot or warm and add grated Grana cheese at the table only for those who desire it.
Lemon Spaghetti with Canned Tuna and Parsley
Tips for lemon spaghetti with canned tuna: Prefer quality spaghetti that remains al dente and does not overcook. Be careful not to burn the garlic as it would give an unpleasant taste. If this happens, it is better to remove and replace it. The lemon juice can be decreased or added to taste after tasting the seasoned pasta. Personally, I prefer it without to not alter the sour lemon taste that I love so much. However, some cannot do without it and prefer it, so it’s appropriate to leave a bowl full of cheese at the center of the table. Also, come take a peek on Pinterest from The Cook Who Recovers
