In fact, one bite and a glass of sparkling wine and we’re transported to the coast of Italy. Of course there’s also a little Marley Spoon test kitchen magic to make these noodles really dance: golden lemony crunchy breadcrumbs. Cook, relax and enjoy!
What you'll need: 4 cloves garlic fresh parsley 6 oz tuna ¼ cup panko breadcrumbs 8 oz spaghetti ½ tsp crushed red pepper 2 Tbsp capers 2 oz baby arugula 1 lemon olive oil coarse salt freshly ground black pepper
Equipment: large skillet zester or microplane large pot
Recipe steps: 1. Prep ingredients Peel and thinly slice garlic. Roughly chop parsley leaves and finely chop stems. Drain tuna and break up just a little.
Make breadcrumbs Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, tossing occasionally, until golden brown, about 4 minute. Transfer to a small bowl and wipe out skillet. Zest lemon over breadcrumbs and season with salt and pepper; toss to combine.
Boil pasta Bring a large pot of boiling salted water to boil. Add spaghetti and cook until al dente, about 8 minutes. Reserve 1 cup pasta water, then drain spaghetti.
Make sauce Meanwhile, heat 2 tablespoon oil in the same large skillet over medium-high. Add garlic, parsley stems and ¼ teaspoon crushed red pepper and cook until fragrant, about 30 seconds. Add capers and cook until beginning to pop, about 2 minutes. Add tuna and toss to coat in oil.
Toss pasta Add spaghetti to skillet along with ½ cup pasta water and cook, tossing gently, until liquid is reduced and coats the pasta, about 2 minutes. Add arugula and toss until just wilted. Squeeze half of lemon over, season to taste with salt and pepper and toss to combine.
Finish Serve pasta drizzled with oil, topped with chopped parsley and lemon breadcrumbs. Enjoy!