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Author Notes: Monday night. 1 year old is wrapped around my leg, koala-style. Car seat is in husband's car. Did not grocery shop this weekend. Cannot take another night of restaurants/carryout. Raise your hand if you have been there. This dish was cobbled together in a moment of insanity. Ingredients are absolutely substitutable and quantities are in no way absolute. Freeze the leftover her oil for the next time the cupboard is bare! —lisina
- 1/2 cup extra virgin olive oil
- 1 cup parsley
- 6 ounces can of oil packed italian tuna, drained (approx 1/3 c)
- 1/2 cup olives, pitted and halved
- 1/4 cup finely chopped dill
- zest of 1/2 a lemon
- 1/2 cup freshly grated parmigiano or grana
- 1 tablespoon butter
- 1 pound spaghetti
- fresh ground pepper
- salt for pasta water
- Bring a large pot of water to a rolling boil. Quickly blanche the parsely and shock under cold running water. Reserve the water for the pasta.
- Add drained parsley and olive oil to a blender and blitz until you have a very bright green, smooth oil. Pour half the oil into a large serving bowl, and freeze the rest for future use.
- Add remaining ingredients to the serving bowl, breaking up the tuna a bit.
- Boil pasta until al dente, reserve a bit of pasta water, and drain.
- Add pasta to serving bowl and toss, adding pasta water to help bring the sauce together if needed/desired.
- Top with more parm and pepper and serve immediately.