Spaghetti Nizza
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 ⓘ
Instructions
- 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.
- Add the potatoes and toss to combine; set aside.
- Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.
- Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.
- Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.
- Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.
- Add the potato-tuna mixture and toss well.
- Serve right away in warmed bowls.
- Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.
Nutrition & Diet Analysis (per serving)
860
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).