Makes 4 servings as a main course, 6 servings as a first course.
This dish is extremely convenient to put together at the last-minute because all of the ingredients are generally in everyone’s pantry. Except for boiling the pasta, there is no cooking required. A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.
- 1 pound imported whole wheat spaghetti
- 3 garlic cloves
- 12 ounce can tuna packed in water, drained, separated into chunks
- 4 tablespoons extra-virgin olive oil
- Grated zest of 1 lemon
- 4 tablespoons fresh lemon juice, approx
- 1 cup tightly packed flat leaf parsley, finely chopped
- Kosher salt
- Freshly ground black pepper
- Coarsely chop the garlic cloves on a cutting board. Sprinkle over with 1 teaspoon kosher salt and using the blade of a knife crush them into a paste. Place in a large bowl adding tuna, olive oil, lemon zest, lemon juice and parsley.
- Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered for 7-8 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
- Season to taste with lemon juice, salt and pepper. Serve at room temperature.
Leftover pasta will require extra seasoning. The lemon juice gets absorbed very quickly into the pasta.