Written for one request, published for everyone
Tuna and Broccoli Spaghetti with Garlic Breadcrumbs
Spaghetti tossed with tinned tuna, broccoli and lemon, topped with crisp fried breadcrumbs.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 4
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 650 kcal
- Protein
- 31 g
- Fat
- 20 g
- Carbs
- 84 g
Method
Step 1 of 11
Bring a large pot of salted water to the boil.
Salt
Step 2 of 11
Cut the broccoli into small florets and thinly slice the stalk.
Broccoli
Step 3 of 11
Tear the bread into rough crumbs and finely chop the garlic.
Bread
Garlic
Step 4 of 11
Fry the breadcrumbs in 15 ml olive oil over medium heat until crisp and golden, then tip onto a plate.
- Bread
Olive oil
Step 5 of 11
Drop the spaghetti into the boiling water and cook until al dente, about 9 minutes.
Spaghetti
Step 6 of 11
Add the broccoli to the pasta water for the last 4 minutes of cooking.
- Broccoli
Step 7 of 11
Warm the remaining olive oil in the empty pan and soften the garlic with the chilli flakes for 1 minute.
- Olive oil
- Garlic
Chilli flakes
What ‘ready’ looks like Step 8 of 11
Flake in the tuna with its oil and stir through the garlic for 1 minute.
Tinned tuna in oil
Step 9 of 11
Scoop out a mug of the starchy cooking water, then drain the pasta and broccoli.
- Spaghetti
- Broccoli
Step 10 of 11
Toss the pasta and broccoli into the pan with a splash of the cooking water until glossy.
- Spaghetti
- Broccoli
What ‘ready’ looks like Step 11 of 11
Season with lemon juice, salt and pepper, then serve topped with breadcrumbs and parsley.
Lemon- Salt
Black pepper- Bread
Flat-leaf parsley
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.