A simple dish with Callipo chili tuna, preserved lemons, capers and tagliatelle pasta, topped with a hint of Pons lemon-infused extra virgin olive oil and coriander. Fresh, balanced and stress-free!

Serves 4

1 packet Girolomoni linguine
Extra virgin olive oil
3 Tbsp Pons capers
6 small tins Callipo tuna in chilli oil
4 pieces Sabato Julice Le Clerc preserved lemons, chopped
Pons or Colonna lemon extra virgin olive oil, drizzle
Italian parsley, chopped

Cook pasta in large pot of salted water for 4 minutes or until al dente, make sure to save some pasta water. Fry capers in tablespoon of olive oil until a little crispy. Add flaked tuna and all the chilli oil from the tins.

Add chopped preserved lemon to tagliatelle with leftover pasta water, fold through. Mix through fresh parsley and finish with a drizzle of lemon oil and good grind of black pepper.



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