Serves a Crowd

Spaghetti with Tuna, Olives and Dill

January 25, 2016
0 Ratings
Photo by lisina
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. Add remaining ingredients to the serving bowl, breaking up the tuna a bit.
  4. Boil pasta until al dente, reserve a bit of pasta water, and drain.
  5. Add pasta to serving bowl and toss, adding pasta water to help bring the sauce together if needed/desired.
  6. Top with more parm and pepper and serve immediately.

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1 Review

lisina January 25, 2016
btw, cheese and tuna, i know. my grandfather is rolling over in his grave.