Spaghetti with tuna and mint
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Combine cooked spaghetti with canned tuna, red pepper flakes, and fresh mint for a unique dish. It's ready in minutes. The pasta sauce is made with the olive oil in which the tuna is preserved. Shallots, spices, and mint add a wonderful flavor with savory and refreshing notes. Don't discard all the pasta water; it will help thin the sauce, preventing the spaghetti from becoming dry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 3 x 340g cans of tuna in extra-virgin olive oil
- 1 medium shallot, finely chopped
- Crushed red pepper flakes
- 1 cup torn fresh mint leaves
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Set aside 3/4 cup of the water and discard the rest.
- Combine the tuna, shallots, and red pepper in a large bowl. Season with salt and pepper to taste. Stir in the cooked spaghetti, reserved cooking water, and mint.
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