Ingredients
1 lb. spaghetti
2 (4 oz.) tins Fishwife tuna belly
0.5 cup olive oil
6 cloves garlic, sliced
2 tbsp. capers
1 tsp. Calabrian chili flakes
Zest and juice from half a lemon
0.5-0.75 cup reserved pasta water
3 cups arugula
Salt & pepper
Lemon Herb Gremolata Pangrattato
3 tbsp. olive oil
0.5 cup Panko breadcrumbs
0.5 cup parsley, finely chopped
1 clove garlic, minced
0.5 tbsp. capers, minced
Zest of half a lemon
Salt & pepper
For Serving
Parsley
Lemon wedges
Preparation
For the gremolata pangrattato: In a small skillet, toast breadcrumbs in olive oil until golden, about 2-3 minutes. Remove from heat and add garlic, parsley, capers, lemon zest, salt, and pepper. Toss to combine, then set aside.
For the pasta: Bring a large pot of water to a boil. Season heavily with salt — the water should taste as briny as seawater.
Drop spaghetti and cook until just shy of al dente. Reserve a cup of pasta water and set aside.
For the sauce: Meanwhile, bring a medium skillet to heat with olive oil. Add garlic, capers, and pepper flakes and cook until softened and bloomed, about 3-4 minutes.
Pour in 0.5 cup pasta water and allow the sauce to simmer for about 2-3 minutes or until thickened. Add more pasta water as necessary to adjust the consistency.
Add spaghetti and tuna belly and toss to coat. Finish with lemon zest/juice and arugula and cook until just wilted and combined.
Top with gremolata pangrattato, a drizzle of olive oil, and a squeeze more lemon for serving. Enjoy!
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