Fresh tomatoes are combined with tuna, black olives, capers and herbs and the mixture is tossed with olive oil and lemon juice. The preparation was done in a couple of minutes and it tasted absolutely great. Just the right thing to cook on a day when you don't feel like preparing a complicated meal.
2 T freshly squeezed lemon juice
1/2 cup extra virgin olive oil, plus more to toss with pasta
1 1/2 cups best-quality canned tuna packed in olive oil, drained
1 t dried oregano, crushed between your fingers
2 t finely chopped fresh oregano
1 to 2 fresh hot peppers, seeded and chopped, or 1/8 to 1/4 t cayenne
1 t capers packed in salt, rinsed, dried, and finely chopped
16 black oil-cured olives, pitted and chopped
2 T finely chopped fresh flat-leaf parsley
4 small cooked and peeled potatoes, cut into 1/4 inch dice (1 cup) (I left them out)
1 pound dried spaghetti
Lemon wedges (optional)
Whisk the lemon juice and olive oil together in a mixing bowl. Stir in the tuna, dried and fresh oregano, hot pepper, capers, olives and parsley. Add the potatoes and toss to combine. Set aside.
Bring a large pot of water to a boil for the pasta. Generously slat the water and drop in the pasta. Cook, stirring often, until al dente. Drain the spaghetti, reserving a scant cup of cooking water.
Toss the pasta in a large, warmed bowl with 1 to 2 tablespoons olive oil. Add enough water, a tablespoon at a time, to moisten and coat the spaghetti. Add to potato-tuna mixture and toss well. Serve right away in warmed bowls. Pass lemon wedges at the table to spritz more juice over the spaghetti if you like