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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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By the owners of Al Forno Restaurant, Providence, RI Ingredients:
2 tablespoons fresh lemon juice |
1/2 cup extra virgin olive oil, plus more to toss with the pasta |
1 1/2 cups canned tuna in olive oil, drained |
1 teaspoon dried oregano, crushed between your fingers to release its aroma |
2 teaspoons finely chopped fresh oregano |
1 -2 fresh hot pepper, seeded and chopped (or 1/4 t. cayenne) |
1 teaspoon capers, rinsed, dried, and finely chopped |
16 oil-cured black olives, pitted and chopped |
2 tablespoons finely chopped fresh flat-leaf parsley |
4 small cooked peeled potatoes, cut into 1/4-inch dice (1 cup) |
1 lb spaghetti |
lemon wedge |
Directions:
1. Whisk the lemon juice and olive oil together in a mixing bowl; stir in the tuna, dried and fresh oregano, hot pepper, capers, olives, and parsley.
2. Add the potatoes and toss to combine; set aside.
3. Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.
4. Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.
5. Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.
6. Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.
7. Add the potato-tuna mixture and toss well.
8. Serve right away in warmed bowls.
9. Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.
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