An easy store cupboard spaghetti supper from ” Nigellissima” by Nigella Lawson.
Ingredients
- 200 grams spaghetti
- salt for pasta water to taste
- 1 x 150 - 200 g can or jar of oil-packed tuna drained the best quality you can afford
- zest and juice of 1 unwaxed lemon
- ½ clove garlic peeled
- 3 spring onions finely sliced
- ¼ teaspoon dried chilli flakes or to taste
- ½ teaspoon Maldon sea salt flakes
- 1 tablespoon extra virgin olive oil
- 25 grams rocket
Servings:
Instructions
- Put a big pan of water on to boil for the pasta and, once boiling, salt the water and add the spaghetti, cooking according to packet instructions, though it's best to start checking 2 minutes before it should be ready.
- While that's cooking, fork the drained tuna into a large bowl, and add the lemon zest and juice and grate in (or mince and add) the garlic.
- Still using your fork, add and mix in the sliced spring onions, then season to taste with the chilli flakes and salt and, finally, add the extra-virgin olive oil, beating with your fork to combine.
- Before draining the spaghetti, scoop out a little pasta-cooking liquid, then toss the drained pasta into the bowl of tuna, onions, etc., and mix together really well, adding a spoonful or so of pasta-cooking water to bring some starchy creaminess to the sauce.
- Add the rocket leaves and gently work them through the pasta before dividing it between 2 bowls.
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