Spaghetti with Olives, Capers, and Tuna with Fresh Lemon Juice

Spaghetti con Olive, Capperi, e Tonno al Limone

This is for my friend Ester who was looking for some recipes with capers. It is a daily, quick and easy meal, to make when you are rushed and want a good, tasty dish. I learned this recipe from my brother in law. He is passionate about food and loves to cook.

Preparation time: 5 minutes

Cooking time: about 20 minutes

Class: cheap-healthy

Serves 2–3

Ingredients:

Extra virgin olive oil, about 9 tablespoons
1 garlic clove, peeled and chopped
6–7 black olives
3 tablespoons capers, well rinsed
1 can best-quality tuna in olive oil, about 4 ounces (110 grams), drained
5 tablespoons fresh lemon juice
Salt, about 1 tablespoon
Pepper to taste
8 cups (2 liters) water
½ pound (approximately 250 grams) spaghetti pasta

Method:

1.        Heat about 4 tablespoons of the oil in a large pan. Add the garlic and sauté gently. Add the olives and capers and let cook about 5 minutes on low heat. Add the tuna, mash with a fork, and then add the lemon juice. Season with a pinch of salt and pepper and let cook for 5–6 minutes. Remove from the heat.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the spaghetti and boil it, stirring often, until al dente. Drain the pasta and transfer to the pot with the olives, capers, and tuna. Add another 5 tablespoons oil and mix gently. Serve immediately.

 

Spaghetti with Walnuts, Almonds, and Anchovy Fillets

Spaghetti con Noci, Mandorle, e Acciughe

This dish is for the walnut and almond lovers. It is so delicious, elegant, and easy to prepare. The secret ingredient is the anchovy fillet, which gives a special aroma to the dish. None of your guests will guess what the special ingredient is, but they will not leave your house without the recipe in hand. Serve with a glass of white wine, if desired.
This recipe is in my book Perfectly Pasta.

Preparation time: 5 minutes
Cooking time: about 20 minutes

Serves 3–4

Ingredients:

10 tablespoons extra virgin olive oil
1 garlic clove, peeled and finely chopped
4–5 anchovy fillets, rinsed
¾ cup (approximately 190 milliliters) shelled walnuts and almonds, coarsely crumbled
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) spaghetti pasta
4-­5 tablespoons bread crumbs

Method:

1.        Heat 5 tablespoons of the oil in a large pan. Add the garlic and sauté gently. Add the anchovy fillets and let cook until they begin to disintegrate. Add the walnuts and almonds and ½ teaspoon salt; cover and let cook another 5–6 minutes on low heat. At this point, taste the sauce and add more salt if needed.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the sauce mixture. Add another 5 tablespoons oil and gently mix all the ingredients. Add the bread crumbs and mix well again. Serve immediately.

Notes:
·          The walnuts and the almonds must not be overcooked; they should remain crunchy.