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Spaghetti Salsa Verde

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Ingredients
  Packed basil leaves 2 Cup (32 tbs)
  Parsley sprigs 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm)
  Canned flat anchovies 2 Ounce, drained, rinsed (1 Can)
  Olive oil 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (At Room Temperature)
  Lemon juice 3 Tablespoon
  Freshly ground pepper 1⁄8 Teaspoon
  Albacore tuna in water 13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)
  Thin spaghetti 1 Pound (Uncooked)
  Freshly grated parmesan cheese 1 Tablespoon (If Desired)
Directions

In a blender or food processor fitted with a metal blade, process basil, parsley and garlic until finely chopped.
Add anchovies, 1/2 cup oil, butter or margarine, lemon juice and pepper.
Puree to a smooth paste.
Finely flake tuna into a large bowl.
Gently fold in basil mixture.
Let stand while cooking spaghetti.
Cook spaghetti according to package directions.
Drain; rinse under cold running water.
Drain again.
Return to kettle; add remaining 1/4 cup oil.
Heat spaghetti, tossing with oil, until pasta is hot.
Add tuna mixture to spaghetti mixture; toss to distribute.
Spoon into a large serving bowl

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Fish

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