Spaghetti with tuna fish and the zest of a lemon

Finely dice the 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, Pitted 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 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 Carli Olive Oil.