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I just came back from Italy, from Milan to be precise, and I tasted this wonderful dish of spaghetti with lemon, tuna and green pepper with a touch of parsley. A delight that I was eager to make again at home. The dish can be prepared in a few minutes. A little spice from the green chili and a lot of lemon will bring color and flavor to your meal! To be done right away…
Recipe for 4 people:
- 400g of spaghetti
- 1 onion
- 1 large green pepper
- 1 or 2 cloves of garlic
- 4 to 6 tablespoons of olive oil
- 1 or 2 untreated lemons
- 250g of tuna in brine
- 1 bunch of flat parsley
- salt
Cook your spaghetti 1 minute less than the package directions. Save the pasta cooking water.
Drain and rinse in cold water to stop cooking. Don’t forget to save the cooking water…
For the green pepper, take a large one. The big ones usually sting less than the small ones.
Finely chop the onion with the garlic clove(s).
Do the same for the chili (with the seeds).
In the photos, I made a quarter of the recipe because I was by myself. I had put a quarter of onion and a quarter of chilli… So you’ll have more in real life…
Heat the olive oil in the pan over moderate heat and add the onion/garlic and chili. For the chili, you can put it gradually.
Finely grate the lemon zest.
I guarantee you that it smells so good at this time!
Cook for 2-3 minutes and then add the tuna in pieces.
Pour in some of the pasta cooking water. There should be about 5mm of juice at the bottom.
Finely chop the flat-leaf parsley.
Put some in the broth. Taste and salt as needed.
Add the pasta.
Heat them up in the boiling juice. You can still add a little lemon zest.
Heat for 1 minute while stirring. There should be some juice left at the bottom.
Serve on 4 plates, then add a little parsley, lemon zest and serve without delay!
To be savored while still hot!
