Tuna, olives, fresh parsley and the yummiest homemade croutons make this a very special mid-week Spaghetti recipe
10g fresh parsley – chop coarsely
50g pitted black olives – slice
2 tins tuna in water – open and drain
olive oil (from your pantry)
salt & pepper (from your pantry)
Put the oven onto grill. Prepare all ingredients as indicated above.
Cut the bread into small cubes (5mm) to make the croutons. Place on a baking tray and drizzle with olive oil and scatter with freshly ground salt and pepper. Toss. Place under the grill for about 3 minutes until golden brown. Remove and set aside.
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6 minutes until al dente. Drain – keeping about a cup of the pasta water. Keep the pasta in the pot (off the stove).
Finely grate the skin of the lemon on a box grater to create lemon zest. Then juice the lemon.
Add the tuna, lemon zest and juice, parsley and olives to the pasta in the saucepan. Add a splash of olive oil and a little of the pasta water. Toss gently. Return to the stove on medium heat for about 3 minutes. Add salt and pepper to taste.
To serve, divide the pasta between the bowls. Sprinkle croutons on top.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.