Minggu, 27 Mei 2012

Spaghetti Nizza

When I was looking for an easy and quick pasta sauce that didn't require too much preparation and that I hadn't made already a couple of times I stumbled upon this recipe from "On top of Spaghetti..."
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. 

Spaghetti Nizza

(serves 4)

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

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