Lemon Tuna Pasta (Pasta con Tonno e Limone)
Lemon Tuna Pasta (pasta con tonno e limone) takes all of 15 mintues sharp to get this easy pasta dinner on the table. It's not just an easy recipe, it's also a simple dish that's smooth and luxurious from the lemon and butter sauce that always makes your taste buds tingle.
Ingredients
- 400 g 14oz spaghetti, fettuccine etc.
- 4 tablespoons butter unsalted
- 2 to 3 cloves of garlic finely chopped
- 1 small shallot or ¼ red onion diced
- 170 g 6oz canned tuna
- 1 large lemon + zest more for finishing
- 4 anchovies chopped
- Fresh parsley chopped
- Sea salt and fresh black pepper
- Extra virgin olive oil or oil from the tuna
- Parmesan cheese
Instructions
- 1. Cook the pasta: Bring a pot of salted water to boil. A larger pot that's filled with water (covering the pasta) is best. Pasta needs circulation to cook al dente. Only add the pasta when the water is boiling and cook to the package instructions. Reserve a cup of starchy pasta water, then drain the pasta and let it stand in the colander while you make this quick sauce.
- 2. Make the sauce: Halfway through the pasta cooking, use 2 tablespoons of oil from the canned tuna to fry the onions and garlic in a non-stick pan on medium-high heat.
- 3. Butter: Add the butter, salt and pepper and give it a few minutes, about 2 minutes for the butter to foam. You will notice the butter change from yellow to darker yellow, add the lemon juice.
- 4. Add the cooked pasta: Give the pan a swirl, add the cooked pasta and with a pair of tongs, lift and mix the pasta into the butter lemon sauce.
- 5. Tuna, Anchovies and Zest: Add the tuna, chopped anchovies and lemon zest with a little pasta water to create more of a sauce. Mix and done!
- 6. Serve: Serve tuna lemon and anchovy pasta hot with fresh black pepper and lemons. Enjoy!
Notes
Garlic: If you don't like seeing your garlic, then mince it.
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