Friday, February 6, 2015

Spicy Tuna Spaghetti with Warm Gremolata Breadcrumbs

When you're trying to cook healthy, fresh meals, the pantry is often underutilized. I like to keep mine stocked with items like sundried tomatoes, hot peppers and olives that can jazz up a dish in no time. 

We recently joined Sam's Club (yay paper products!) and I think I got a little too excited with the selection, leaving me with mass amounts of tuna and pasta. Not that I'm complaining, because this meal was so yummy and it's ready in under 15 minutes. Served warm or cold, this pasta is definitely a crowd pleaser. 



1. Cook pasta in salted boiling water for 7 minutes, or until just al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add walnuts and toast until fragrant, about 2 minutes, stirring constantly.


3. Turn heat off and add the giardiniera, green olives, tuna, salt and pepper and stir to combine. Add cooked pasta and toss with tongs until well coated. Cover skillet and keep warm.



4. In a small skillet, heat olive oil and butter over medium heat until bubbly and slightly golden brown. Add breadcrumbs and toast for 30 seconds, stirring constantly. Remove from heat and add parsley and lemon zest.




5. Transfer pasta to a serving platter and top with the warm breadcrumbs. Finish with freshly grated Parmesan cheese and a drizzle of olive oil.


Spicy Tuna Spaghetti with Warm Gremolata Breadcrumbs
Serves 4-6

All you need:
1 (13.25 oz.) box whole grain spaghetti
1 tablespoon olive oil
1/4 cup chopped walnuts
2 tablespoons hot pickled giardiniera
1/4 cup green olives, halved
2 cans tuna packed in olive oil, drained
Salt and freshly cracked black pepper, to taste

Breadcrumbs
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup panko breadcrumbs
1/4 bunch flat-leaf parsley, chopped fine
Zest of 1 lemon

Freshly grated Parmesan cheese, for garnish
Olive oil, for drizzling

All you do:
1. Cook pasta in salted boiling water for 7 minutes, or until just al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add walnuts and toast until fragrant, about 2 minutes, stirring constantly.
3. Turn heat off and add the giardiniera, green olives, tuna, salt and pepper and stir to combine. Add cooked pasta and toss with tongs until well coated. Cover skillet and keep warm.
4. In a small skillet, heat olive oil and butter over medium heat until bubbly and slightly golden brown. Add breadcrumbs and toast for 30 seconds, stirring constantly. Remove from heat and add parsley and lemon zest.
5. Transfer pasta to a serving platter and top with the warm breadcrumbs. Finish with freshly grated Parmesan cheese and a drizzle of olive oil.

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