You may follow me in Instagram under roccogalatioto. Therefore arrivederci from New York.
This pandemic appears to go on and one. I wasn't able to go to my beautiful Castellammare del Golfo this year and hope that I may be able to go next year- In the mean while I comfort myself with photos. What else can I do. Modern communication makes it easy to call my friends and neighbors and while this makes me happy, I then remain more desirous of going back. What can I say.
I shall propose spaghetti with tuna and lemon-
This is a very fast dish so start with the pasta water and as soon as the pasta is in, start the condimento.
You need a can of good Italian or Italian style tuna that is preserved in olive oil. Remove the oil the tuna comes with and replace it with good EVO and also add the juice of half a lemon in the can, Put some good EVO in a skillet large enough to hold the al dente pasta. Add one clove of garlic and let cook but do not burn it. A small piece of peperoncino may also be added. Add the tuna and mash it with a fork. Add some chopped Italian parsley. Two minutes before the indicated cooking time shot off the pasta and add a ladle of pasta water while reserve a cup. Drain the spaghetti and add to the tuna. Air out the pasta by stirring it and add some more pasta water. Keep stirring This will help create the cremina. Add some EVO and some more parsley. Shut off the stove. Add some lemon rind and serve. To complete the dish, sprinkle with black pepper and more parsley, Cut up some lemon into wheels and add as decoration. Very fast and simple but more important very delicious. BTW like most Italian dishes, it's healthy.
Please note that my recipes are for two people. For more diners change accordingly. In Italy each person usually consumes 100 grams of pasta. Here I usually use half a pound. After all everything is larger in the States. Enjoy.
