It’s getting hot in here… in the kitchen, I mean! Our living room/kitchen becomes quite the sauna in the afternoon and while we do want something freshly cooked for dinner, we don’t want to spend a lot of time cooking it. Enter this recipe.

Tuna with Lemon and Basil Spaghetti

I originally saw a recipe for tuna, lemon and basil spaghetti on a Waitrose recipe card but felt that the amounts needed a bit of adjusting. More capers, some pine nuts for texture and flavour and ditto with black pepper were added along with an extra good glug of olive oil. One day, we found ourselves with no basil and so substituted parsley with good results. It’s a great summer pasta and it comes together quickly with barely any time spent over a hot stove.

Tuna with Lemon and Parsley Spaghetti

Spaghetti with Tuna and Lemon
serves 2.

1 can or jar of a very good quality tuna packed in extra virgin olive oil
1 lemon
4 tsps capers
3-4 tbsps pine nuts
1 small bunch basil or a small handful of parsley
200-250g dried spaghetti or linguine
freshly cracked black pepper
extra virgin olive oil

Set a large pot of water to boil and when it is, salt it well and start cooking your pasta.

In a small pan over medium heat, toast the pinenuts, stirring often (adding a little olive oil to fry them is also recommended!). Set aside. If using basil, cut the leaves into a chiffonade and set aside; if using parsley, chop it and set aside.

In a large bowl, empty the can of tuna and gently flake it into bite sized pieces with a fork. Add the zest of the lemon as well as its juice. Roughly chop the drained capers and add those along with the toasted pinenuts. Grind in as much black pepper as you like.

The spaghetti should be done by now. Drain and add to the bowl. Toss everything together, add the herbs and continue tossing until mixed well. Add more olive oil if it looks like it needs it – we use quite a bit! Serve.

I’m submitting this post to Presto Pasta Nights, this week hosted by Fuss Free Flavours.