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Spaghetti Salsa Verde Enrico




Source of Recipe


Internet


List of Ingredients




1 pound of thin spaghetti
3 tightly packed cups of fresh basil leaves
1 bunch of Italian parsley, chopped
3 large cloves of garlic, crushed
2 anchovies, washed, drained and mashed
1/4 cup of green olive oil
3 tablespoons of lemon juice
Pepper to taste
Two 6 1/2 ounce cans of white chunky tuna in water, drained

Boil water to cook the pasta. In a food processor or blender, process the basil, parsley, and garlic until finely chopped. Add the anchovies, oil, lemon juice, and pepper. Puree to a smooth paste. Carefully flake the tuna into a large bowl and gently fold in the mixture. Cook the spaghetti until al dente. Drain and rinse, return to pan and add 3 tablespoons of olive oil. Over a moderate flame, heat the spaghetti, tossing with oil until hot. Add the tuna mixture and toss lightly. Serve immediately. Add Parmesan cheese if desired. Makes 6 servings


Recipe