Pasta with Tuna Chef Ruben Style

Method

1. Bring a pot of salted water to a boil and add the spaghetti. Cook until al dente, reserving some pasta water.
2. Meanwhile, in a large pan, heat a generous amount of olive oil over medium heat. Add the sliced garlic and chili pepper (fresh or dried).
3. Add the parsley stems and the anchovy fillets. Stir and break up the anchovies with a wooden spoon until they dissolve.
4. Add the capers (rinsed if salted) and the Taggiasca olives. Cook for a minute, then add some chopped parsley and the lemon zest. Stir.
5. When the pasta is half-cooked, drain it directly into the sauce pan. Add a ladle of pasta water and continue cooking, stirring, to create an emulsified creamy sauce.
6. In the last two minutes of cooking, add the drained tuna. Gently fold it in, being careful not to break it up too much.
7. Finish with a sprinkle of fresh parsley, more lemon zest, and a drizzle of olive oil. Serve immediately.