This superfast, sauce-free, yet scrumptious pasta dish combines crunchy slices of asparagus with delicious Mediterranean-inspired ingredients.
Author Marie Asselin, FoodNouveau.com
2oz60 g dry spaghettini pasta
4stalks asparagustougher ends discarded
2tbsp30 ml best-quality extra-virgin olive oil
2tbsp30 ml Parmigiano Reggiano cheese, grated
1tbsp15 ml freshly squeezed lemon juice
Fleur de selor flaky sea salt, and freshly ground black pepper
1x 2.8 oz80 g can tuna packed in olive oil, drained and crumbled (about 1/4 cup / 60 ml; I like the Rio Mare brand)
1tbsp15 ml sliced almonds, toasted
1tsp5 ml capers, drained
Set a pot of water on the stove, bring it to boil, and cook the pasta until al dente (it should take about 6 minutes; refer to manufacturer’s instructions for precise timing).
While the pasta is cooking, thinly slice the asparagus stalks on the bias, keeping the flowery tips whole. Set aside.
When the pasta is done, drain, then return to the pot. Add the extra-virgin olive oil, Parmigiano-Reggiano, and lemon juice and toss to coat the pasta. Season with a pinch of fleur de sel and a couple of grinds of black pepper, then toss again. Add the cherry tomatoes, tuna, sliced almonds, and capers, toss one last time, then transfer the pasta to a serving plate.
Serve with an additional lemon wedge so you can liberally add more juice, if you like things as lemony as I do.
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