This Tuna, Rocket and Lemon speedy pasta sauce is super quick and easy to pre prepare for a mid week meal. Make your sauce while your pasta is cooking. Serve it with spaghetti to become a family favorite recipe.
This recipe featured on Michela’s Tuscan Kitchen which aired on Foxtel in Australia April 2016
Ingredients
225g tuna in oil
1 lemon
1 tbsp capers
2 handfuls rocket
extra virgin olive oil
400g dried spaghetti
sea salt and freshly ground black pepper
METHOD
PUT a large saucepan of salted water on to boil.
COOK the spaghetti according to the packet instructions.
WHEN the spaghetti is 3 minutes from being ready, add oil to a separate frying pan on a medium heat and add the zest of a whole lemon.
CUT the lemon and squeeze all of the lemon juice into the frying pan along with 1 tablespoon of capers and the tinned tuna- break down any larger chunks with a spoon.
SEASON with a good pinch of salt and pepper.
ADD 4 tablespoons of the pasta water to the sauce.
DRAIN the spaghetti when it is al dente, and transfer straight into the sauce pan and coat with the sauce.
FINALLY stir through fresh rocket leaves and a drizzle of olive oil.
Ingredients
225g tuna in oil
1 lemon
1 tbsp capers
2 handfuls rocket
extra virgin olive oil
400g dried spaghetti
sea salt and freshly ground black pepper
