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This recipe from the Aeolian Islands is a no-cook recipe, meaning you only cook the pasta. The combination of tuna, capers and mint mixed in lemon juice and olive oil gives this dressing a lot of flavour and the result is so fresh and summery.
- 400 g spaghetti
- 240 g tuna canned or in a jar
- 1 lemon
- 1/2 cup capers salted
- 6-8 mint fresh leaves
- salt for pasta water
- black pepper ground, to taste
- 3 tbsp olive oil extra virgin
Put the water onto boil for the pasta, add salt once the water starts boiling.
Rinse the capers under cold running water to remove the salt.
Then put the capers, the mint and drained tuna into a food processor or blender ( I used a hand held mixer)
Add the olive oil, the juice from the lemon, plus some grated lemon rind and season with freshly ground pepper.
Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
When the pasta is almost cooked remove a cup of the cooking water. Add half of this water to the ingredients for the dressing and pulse a few times until you have a rough sauce. (you don’t want it to be too smooth)
Once the pasta is done cooking, drain it and return it to the pan with the dressing.
Add the rest of the saved pasta cooking water and mix everything together until the sauce starts to look creamy.
Serve immediately with a few whole capers and a bit of mint sprinkled on top.
Some people make this dish without using a blender or food processor, just mixing the sauce ingredients together in a bowl. The sauce can also be cooked, but I like it the way I have described in the recipe best.
You can use other types of long or short pasta, depending on your preference. However I would recommend dried pasta not fresh if you want to make a creamier sauce using the pasta cooking water.
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