Spaghetti with tuna, croutons, parsley and lemon
Serves 4

Prep 10 mins
Cooking time 10 mins

Ingredients

400g spaghetti
olive oil, for cooking
175g day-old sourdough bread, roughly torn into chunky pieces
350g tinned tuna in oil, drained
1 lemon, chopped zested and juiced
1 small handful roughly chopped flat-leaf parsley
salt and freshly ground black pepper

Method

1. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
2. Meanwhile, heat a large heavy-based frying pan over medium–high heat. Add a generous splash of oil, then add the bread and cook for 4–5 minutes, stirring often, until the pieces of bread are golden and crunchy. Remove and drain on paper towel.
3. Drain the pasta well, then add the bread, tuna, lemon zest and juice, and parsley. Season with the salt and pepper and serve.

This recipe appears courtesy of Cooked.com.au.

It first appeared on the cover of What’s For Dinner by Michele Curtis.