Bring a large pot of water to a boil, add the spaghetti, and cook it until it is al dente, about 8 minutes. While the spaghetti is cooking, mash the tuna with a fork.
When the spaghetti is done, spoon off a few tablespoons of the cooking water and reserve them, then drain the spaghetti. Transfer the spaghetti to a large bowl and toss it with the tuna, using the reserved water to moisten the mixture if necessary.
If desired, add the Parmesan reserved water to moisten the mixture if necessary. If desired, add the Parmesan cheese and serve. To make spaghetti alla corsara, add the tomato, garlic, and parsley to the spaghetti with hte tuna, toss the ingredients well, and serve hot or at room temperature.
8 ounces (250 g) spaghetti
1 6 1/2 ounce (200 g) can tuna in olive oil
3 tablespoons (22 g) freshly grated Parmesan cheese (optional)
1 cup (250 g) chopped fresh, canned, or oven-dried tomato (optional)
2 cloves garlic, finely chopped (optional)
2 tablespoons finely chopped flat-leaf Italian parsley (optional)
Cooking Time:
Preparation Time:
Serves ( 4 person is Default ):
Makes 4 to 6 servings.
Note:
Introduction:
This children's dish, one that Francesco's little son, Jacopo, loves, consists simply of spaghetti mixed with mashed canned tuna. Francesco recommends using Italian tuna canned in olive oil. "For grownups you can turn it into pirate spaghetti - spaghetti alla corsara - by adding a little tomato, parsley and garlic," Francesco says. "But to tell the truth, I like eating it plain, with my son."
;)
