Spaghetti aglio e olio with tuna and Serrano ham

Ingredients for 5 servings:

• 500g spaghetti
• 1 bunch of spring onions
• 2 tomatoes
• 1 can tuna in olive oil with pepper
• 1 small bunch of arugula
• 1 pack of ham (Serrano ham)
• e.g. Parmesan
• 3 bulbs of garlic
• 50 ml olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Bring the cooking water for the spaghetti to a boil and cook until al dente. First, finely chop the spring onions, garlic, and chili and fry them in olive oil over low heat. Meanwhile, finely chop the remaining ingredients. Just before the spaghetti is done, add the tomatoes and Serrano ham to the pan. Drain the spaghetti first, but be sure to reserve a little of the pasta water. Now add the spaghetti to the pan and stir everything briefly, then add a little of the pasta water and a little more olive oil, if desired. It shouldn’t be swimming, though. Now distribute the tuna and oil in the pan and fold in. Finally, add the arugula to the pan, fold in briefly, and serve immediately. Finally, sprinkle over the Parmesan cheese and enjoy. This dish is very versatile, so you can add or swap out ingredients. I’ve used crayfish instead of Serrano ham, which also tastes very good. If you like, you can also add some toasted pine nuts.