Italian
Spaghetti with Tuna and Lemon with Taggiasca Olives, Chili Pepper and Basil
by Cucina con Ruben · 548K subscribers on YouTube
A quick and incredibly flavorful pasta dish with tuna, lemon, Taggiasca olives, chili, and basil. Perfect for a student budget but packed with Mediterranean taste.
- Difficulty
- easy
Ingredients
12 items- 1/2 pcsOnionUse half a medium onion
- Olive OilExtra virgin olive oil, as needed
- Chili PepperA pinch of dried chili pepper
- Lemon Leaves(optional) — A few lemon leaves for infusion (optional)
- BasilA few stems with leaves, for infusion and garnish
- CapersDesalted capers, chopped
- Anchovies in OilAnchovies in oil or anchovy paste
- SpaghettiAbout 140g per person, adjust to taste
- Tuna in OilGood quality tuna in oil, flaked
- LemonZest and juice, to taste
- Taggiasca OlivesA handful for garnish
- PepperFreshly ground black pepper, to taste
Method
- Finely chop half an onion.
- Heat oil in a pan and sauté the onion until soft.
- Add a pinch of chili pepper.
- Add lemon leaves and basil stems (if available) to infuse flavor.
- Add a splash of water to create an emulsion.
- After about 5 minutes, remove the lemon leaves and basil stems.
- Add chopped capers (previously desalted) and anchovies or anchovy paste.
- Cook spaghetti al dente, then transfer to the pan with the sauce along with some pasta water.
- Finish cooking the pasta in the sauce for 2–3 minutes, stirring to create a creamy texture (risottatura).
- Turn off the heat and add flaked tuna, mixing gently.
- Add lemon zest and a squeeze of lemon juice.
- Add a drizzle of raw olive oil.
- Serve, garnishing with thin onion slices, extra tuna, fresh basil, pepper, lemon zest, olive oil, and Taggiasca olives.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
