This 'no-recipe' recipe has been a favourite in our family for years. It was adapted many moons ago from a long lost Italian Cookbook, part of a series on cuisines from countries around the world. The combination of garlic, lemon and parsley is simple, but always always delicious. Chances are you have the ingredients for this delightful pasta dish already in the pantry, or soon will. Everytime we make it the quantities are slightly different depending on the "Chef", so feel free to adjust things to your taste - it will still be amazing. Every. Single. Time. —Carrie Earl Williams
Italian Flat Leaf Parsley, minced
Cloves of garlic - pressed, grated or minced
Anchovy filets (packed in oil or dry packed)
2 x 5 ounces
Cans Genova Tuna, packed in olive oil
Kosher salt and fresh ground pepper, to taste
Lemon, juiced and zested*
Linguine, or long pasta of choice, cooked al dente
Reserved pasta water
In This Recipe
Toss the linguine in a large bowl with the olive oil from one or both of the cans of tuna to keep it from sticking while you prepare the "sauce".
Mash the anchovies with the minced garlic and set aside. Mince the parsley; juice (and zest - if using) the lemon and add to the anchovy / garlic paste.
Gently combine all the ingredients with the pasta, and season to taste with freshly ground salt and pepper.
If necessary add a few tablespoons of reserved pasta water to moisten the pasta if it seems too dry.
NOTE: when serving be sure and reach down to the bottom of the bowl to ensure everyone gets an ample share of the "sauce". Buona mangiata my friends!
*lemon zest is optional, however it does add another nice note of brightness overall. If using wash the lemon skin first before zesting to get rid of any possible pesticide residue.