Kale, lemon and tuna spaghetti

AT A GLANCE

  • Serves 4 people

  • 400 gm dried spelt spaghetti (see note)
  • ½ small Spanish onion, very thinly sliced
  • 1 garlic clove, finely chopped
  • 1 small red chilli, finely chopped, or to taste
  • 1 tbsp red wine vinegar
  • 100 gm kale, torn into bite-sized pieces
  • 70 ml extra-virgin olive oil
  • Juice of 1 lemon, or to taste
  • 150 gm canned or jarred tuna in oil, drained
  • To serve: coarsely chopped flat-leaf parsley and oregano
01   Cook spaghetti in a large saucepan of salted boiling water until al dente (6-7 minutes), and drain, reserving 50ml cooking water.
02   Meanwhile, combine onion, garlic, chilli and vinegar in a bowl and stand to soften. Combine kale, oil and lemon juice in a bowl and rub with your hands until slightly wilted (2-3 minutes), then season to taste.
03   Toss onion mixture, kale mixture, tuna and herbs through hot pasta along with reserved cooking water, season to taste and serve hot.
Note Spelt spaghetti is available from select delicatessens.

Topics:

KALE, CHILLIES, ITALIAN, FAST, ONIONS, MAIN, SPAGHETTI, WINTER, PASTA, TUNA, SEAFOOD, LEMONS, FISH

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

LUCY TWEED , EMMA KNOWLES

FEATURED IN

Jun 2014

Jun 2014

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