Spaghetti Rosti With Tuna Recipes

Steps:

• Cook the spaghetti al dente, according to directions.
• Drain and rinse under plenty of cold water, drain again and put aside.
• Heat the oil in a large non stick skillet, which has to be suitable to put under the broiler/grill.
• Fry the onion over a medium heat for approximately five minutes, then add the garlic and cook for another minute.
• In a large bowl combine the pasta, tuna eggs and onion/garlic mixture.
• Season to taste with salt and pepper, you can also add some oregano or basil if you like.
• Pour everything into your skillet and top with cheese.
• Cook on top of the hob, without stirring, until the eggs are nearly fully set, about ten minutes.
• Place under a preheated medium grill/broiler and grill until fully set and starting to brown.
• It's good cut into wedges and served with a salad.

Steps:

• Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
• While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
• Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.

Steps:

• In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
• In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
• Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.