Sunday, July 24, 2011


This is one of those dishes that are embarrassingly easy to prepare, and the satisfying flavor is inversely proportional to the effort. I’ve made it several times over the past few years…the difference this time is the cucumbers and tomatoes. It was delicious without them, and even better with them.


Tuna in oil
Large grape tomatoes, quartered
Oregano, dill, parsley
Lemon juice
Olive oil
Garlic, shallots
One Anchovy fillet, finely chopped
Red pepper flakes


While the pasta is cooking sauté the garlic, shallots, and anchovy in Olive oil, along with the red pepper flakes. Add the pasta to this sauce and mix in the herbs, cucumber, tomatoes and tuna, and lemon juice, adding more olive oil and pasta water to get the desired consistency.


Although any pasta will work with this, P and I prefer Linguine. I urge you to try this, with or without the cucumbers and tomatoes. It has become a staple in our kitchen.


Gus said...

This sounds wonderful. In return, I offer my elder child's blog, where she has posted a recipe for her limoncello, and slightly below that, one for lemon-y pasta.


William F. Renzulli said...

Thanks for the is a great blog.

I have learned to love all things lemon! Since returning from Italy I have used more lemons in the kitchen than in the previous 15 years.