This is a very simple, yet flavoursome pasta dish. I ate it for the first time many years ago at a family friend’s house (Laura) and I have been making it ever since. What I love the most about this pasta is the contrast between strong flavours (lemon and garlic) and between textures: the softness of the tuna and the crunchiness of the breadcrumbs. So simple… yet so delicious. You can make it either with short or long pasta.
Ingredients for 4 persons:
200 gms of good quality tuna in olive oil
1 clove garlic
2 tbsp extra virgin olive oil
2 lemons (the juice of both and the zest of half – the zest is optional)
1 pinch salt
1 tsp continental parsley, chopped
400 gms casarecce (or penne or spaghetti)
For the garlic breadcrumbs:
6 tbsp breadcrumbs
3 tbsp extra virgin olive oil
2 big cloves of garlic, pressed with the garlic press or mashed in a mortar and pestle.
Coarsely chop the garlic clove and put it in a small pot with 2 tbsp of extra virgin olive oil. Let it fry on a very low flame for 1 minute. The garlic has to remain whitish. If it turns brown it is going to taste bitter.
Then drain the tuna from its oil and put it in the pot with the garlic.
Break it with a fork and let it heat for a minute. Then add the lemon juice, zest (optional), chopped parsley and salt and keep it on the fire for 1 minute. When the sauce is warm, it is ready.
In the meantime, prepare the garlic breadcrumbs by mixing the crumbs with the 3 tbsp of extra virgin olive oil and the mashed garlic.
Cook the casarecce following the steps on How to cook pasta “al dente” in the Techniques page of this site. While the casarecce are cooking, add a couple of tbsp of the pasta’s water into the tuna sauce to make it more fluid.
When the pasta is ready, drain it and mix well with the tuna and lemon sauce. Serve with the garlic breadcrumbs on the top.
I’ve made these today following your instructions and they were delicious!!! I’m keeping these recipe, as one of my pasta top fav recipes. I’ve also added some parmesan, just not too much. Thank you for a wonderful blog I’ve been reading it through for two days already and I keep discovering fantastic recipes. Love the step-by-step pictures!
Ohhh thank you so much Sabina! I am so glad you like the pasta and that you like my blog! :-))))) Have a fantastic day! <3
Delicious! I love them. MAnu you got my vote on the TOP 100. HOpe you get it!.
Greetings!
Thank you SOOOOOOO MUCH Begona!!!!!! <3
I love dishes like this that pack flavor and are simple easy to make. AND your garlic breadcrumbs seem versatile enough to use on all kinds of dishes! MMMMMMmmmmmmmmmm 😀
This is a fantastic storecupboard standby. I was planning fish for this evening’s supper and I think this dish is it! Love all the robust flavours and the different textures.
Wow Hester! Let me know if you do make it! 🙂
Ciao Manu! Thanks for stopping by my blog, so glad to have discovered yours. There are so many things I can relate to. As a foreigner living in a country you love; Milan; my husband beign from Milan but growing up in a Sicilian family. Travelling alot as a child.
I look forward to reading more recipes, and as a true lover of India, especially the Indian influenced ones.
Ciao Fiona! I can’t believe how many things we have in common! 🙂 I am so happy to be in touch! 🙂
Oh my goodness, this dish sounds so delicious, and it looks amazing! Got to try it tomorrow for lunch!
Manu this is such a great dish and I love it because they’re pantry staples!
This looks really good! I will definitely try this!
Thanks for sharing!
Dropping by to give you some foddbuzz love! 🙂
Looking good. Love breadcrumbs on dishes, don’t know why…I must like the added texture.