Spaghetti with tuna fish and the zest of a lemon
courses
first
method
up to 30 minutes
difficulty
easy
cooking
10 minutes
ingredients
For 4 people
  • 320 g spaghetti
  • 320 g White Tuna Filets in Fratelli Carli Olive Oil
  • 1 tbsp of capers in salt
  • 6-7 Fratelli Carli Dried tomatoes
  • 1 tbsp of pine nuts
  • 1 tbsp of Fratelli Carli Stoned Olives
  • The zest of one lemon
  • Carli Extra Virgin Olive Oil Delicato
  • Oregano to taste
  • Pink peppercorns to taste
  • Black pepper to taste
spaghetti di tonno e scorzette di limone
Spaghetti with tuna fish and the zest of a lemon
Amaze your guests with a first course, a smash of mediterranean taste

METHOD

Finely dice the Fratelli Carli Dried tomatoes and set them to one side. Soak the capers in water for about 10 minutes, and then rinse them under running water to remove all excess salt.

In a non-stick frying pan, heat four spoonfuls of Carli Extra Virgin Olive Oil Delicato, add our of White Tuna Filets in Olive Oil (after draining off the olive oil), and our Dried tomatoes, Stoned Olives and capers. Lastly, add oregano, pink peppercorns, ground black pepper and pine nuts quickly scalded for few minutes.

Boil the spaghetti, to then be drained while still very ‘al dente’. Drop the spaghetti into the frying pan with its sauce. Add some of the pasta cooking water with a ladle. Mix for a few minutes to blend the flavors thoroughly.

Add a generous quantity of lemon zest to the dish before serving.

By adding two Fratelli Carli Anchovy fillets in Olive Oil cooked on a low flame in the frying pan, you can obtain an even more flavorsome dish. Add the anchovies just before adding the White Tuna Filets in Fratelli Carli Olive Oil.

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