This is the ultimate "cooking from the pantry" dish, and it takes about 15 minutes from start to "Yum!"
Servings: 2
6 Ounces Spaghetti or Other Pasta (measure enough for 2 People)
1 Tablespoon Olive Oil (you can use this from the Tuna in Oil)
3 Garlic Cloves, thinly sliced with the Garlic Slicer
1/2 Tablespoon crushed Aleppo Peppers
1 6 Ounce Can Tuna in Olive Oil
4-6 Asparagus Spears, woody ends broken off and sliced into 1/4" thick rounds with the Tari Slicer or 1/2 C Sugar Snap Peas sliced on a diagonal with the Tari Slicer
1/2 Lemon, zested and juiced
Salt & Pepper to Taste
1 Tablespoon Capers
1 Tablespoon Diced Preserved Lemon (optional)
2 Tablespoons Grated Parmesan, plus more for Serving
Bottarga (optional), grated for serving
- Cook pasta in Fasta Pasta for 1 minute less than package directions. (or bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.)
- While pasta is cooking, heat the olive oil in a wide pan over medium heat. Then add the garlic, chillies and cook until fragrant, about 30 seconds.
- Stir in the tuna, vegetable, lemon juice and zest, salt and pepper, and heat through for 1 minute.
- When pasta is finished cooking, reserve 1/2 cup pasta cooking water, then drain the pasta. Add the pasta, capers, preserved lemons and cheese to pan, and continue to stir until the spaghetti is well coated. Add as much of the reserved pasta water as needed to thin out the sauce.
- Garnish with cheese and grated bottarga, if using, and serve warm.
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