Salsa Verde Pasta with Tuna
This pasta is a tasty one. The sauce (or salsa) is more of a flavouring than an actual sauce but the olive oil ensures the dish isn't dry. The first couple of times you make it, include everything - omit nothing. After you’ve tried it my way then, and only then, should you play around with it. Don’t be put off by the anchovies - they are only a seasoning, not a main ingredient.
Preparation time: 15 min + Cooking time: 10 minutes
Serves 2
You need
220g (7.5 oz) spaghetti or other dried pasta of your choice
1 leek, white part and a little of the green, finely sliced
1 stick of celery, finely diced
2 garlic cloves, peeled and crushed
1 or 2 anchovy fillets, chopped (remove any excess oil by laying them on absorbent paper)
1 cup continental parsley, finely chopped
185g (7 oz) can of tuna in oil, drained but not too thoroughly
1 tbsp of french capers, rinsed
1 cup freshly grated regiano parmesan cheese
freshly and finely grated rind of 1 medium to large lemon
Olive oil
Toasted pine nuts
To cook
Bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions. Make sure your pasta is cooked al dente.
While the pasta cooks, in a heavy based frying pan heat 2 tablespoons of oil and gently fry the leek and celery for a few minutes until the leek has softened but not browned. Add the garlic and the anchovies and fry for two minutes more, mushing up the anchovies with your cooking utensil. Now add the parsley and the capers. As you continue to cook the salsa, the anchovies should dissolve into the mix. If at any stage the mixture seems dry, slosh in some extra olive oil. Finally add the flaked tuna, the lemon rind and combine. When the mixture is heated through, remove from heat. When the pasta is cooked, drain and return it to it’s saucepan. Drizzle with some olive oil and toss. Then add the pasta to the salsa in the fry pan and toss until well combined. Taste. Drizzle with a little more oil if it needs it and sprinkle with a little of the cheese.
Serve immediately with the remaining cheese, toasted pine nuts, sea salt and pepper.
