One evening a few months ago we arrived in Southampton very late. There was no fresh food in the house, all of our take-out sources were closed, and we were hungry, verging on cranky. Rather than brave the late-night supermarket, I decided to see what I could do with what we had on hand. After gazing at the pantry shelves for a few minutes, I came up with this simple pasta dish. It’s quick and easy, but its flavors are full and bright. It’s become a favorite of ours for lunch or a light, casual dinner.
Recipe
Ingredients (serves 2 as a main course)
1 can good quality tuna, preferably packed in olive oil
1/3 cup green olives, such as Picholines (measured whole)
1 teaspoon capers, rinsed and roughly chopped
1/4 of a preserved lemon, pith removed, rinsed, thinly sliced and then chopped
1 clove garlic (or 1 small shallot), finely chopped
1/2 teaspoon red pepper flakes
about 4 tablespoons good olive oil
1/2 cup toasted breadcrumbs (see post of October 1, 2009)
1/2 pound of fettuccine, linguine, tagliatelle or spaghetti
salt and ground black pepper
Instructions
Bring a large pot of water to the boil and add a tablespoon or so of salt. Add the pasta and cook until al dente. While it’s cooking, warm the olive oil in a skillet over medium-low head for about a minute. Add the garlic and cook until fragrant and translucent, about another minute. Don’t let the garlic color. Add the red pepper flakes and remove from the heat.
When the pasta is finished cooking, reserve a half cup of the pasta water and then drain. Add the pasta to the skillet and toss, then add the tuna, olives, preserved lemon, capers and about 3/4 of the breadcrumbs. Toss again, adding just enough pasta water to keep the pasta loose and moist. Season with salt and pepper to taste, and serve in warmed bowls, topping with the remaining bread crumbs.
