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
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Ingredients
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1/2 cup
extra virgin olive oil
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1 cup
parsley
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6 ounces
can of oil packed italian tuna, drained (approx 1/3 c)
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1/2 cup
olives, pitted and halved
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1/4 cup
finely chopped dill
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zest of 1/2 a lemon
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1/2 cup
freshly grated parmigiano or grana
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1 tablespoon
butter
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1 pound
spaghetti
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fresh ground pepper
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salt for pasta water
Directions
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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.
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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.
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Add remaining ingredients to the serving bowl, breaking up the tuna a bit.
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Boil pasta until al dente, reserve a bit of pasta water, and drain.
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Add pasta to serving bowl and toss, adding pasta water to help bring the sauce together if needed/desired.
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Top with more parm and pepper and serve immediately.
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