As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
30 minutes 20 minutes 4 Total time Prepare portions Ingredients 12 ounces spaghetti Coarse salt and freshly ground pepper 10 ounces tuna packed in olive oil (from 1 to 2 cans) 3 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed and drained Pinch of red pepper flakes, plus more for serving 1 teaspoon grated lemon zest plus 1 tablespoon juice (from 1 lemon) 2 tablespoons extra-virgin olive oil 1/4 cup coarsely chopped fresh flat-leaf parsley leaves Directions 1. Cook pasta in a large pot of lightly salted water until al dente. Reserve 1 1/2 cups pasta water; drain. 2. Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta. 3. Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
27.04.2023 @ 01:51
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
30 minutes 20 minutes 4 Total time Prepare portions Ingredients 12 ounces spaghetti Coarse salt and freshly ground pepper 10 ounces tuna packed in olive oil (from 1 to 2 cans) 3 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed and drained Pinch of red pepper flakes, plus more for serving 1 teaspoon grated lemon zest plus 1 tablespoon juice (from 1 lemon) 2 tablespoons extra-virgin olive oil 1/4 cup coarsely chopped fresh flat-leaf parsley leaves Directions 1. Cook pasta in a large pot of lightly salted water until al dente. Reserve 1 1/2 cups pasta water; drain. 2. Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta. 3. Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.