Spaghetti With Tuna, Olives And Dill

• 1/2 cup extra virgin olive oil
• 1 cup parsley
• 6 ounces can of oil packed italian tuna, drained (approx 1/3 c)
• 1/2 cup olives, pitted and halved
• 1/4 cup finely chopped dill
• zest of 1/2 a lemon
• 1/2 cup freshly grated parmigiano or grana
• 1 tablespoon butter
• 1 pound spaghetti
• fresh ground pepper
• salt for pasta water

1. Bring a large pot of water to a rolling boil. Quickly blanche the parsely and shock under cold running water. Reserve the water for the pasta.
2. Add drained parsley and olive oil to a blender and blitz until you have a very bright green, smooth oil. Pour half the oil into a large serving bowl, and freeze the rest for future use.
3. Add remaining ingredients to the serving bowl, breaking up the tuna a bit.
4. Boil pasta until al dente, reserve a bit of pasta water, and drain.
5. Add pasta to serving bowl and toss, adding pasta water to help bring the sauce together if needed/desired.
6. Top with more parm and pepper and serve immediately.

extra virgin olive oil, parsley, italian tuna, olives, dill, freshly grated parmigiano, butter, spaghetti, fresh ground pepper, salt

Taken from food52.com/recipes/40496-spaghetti-with-tuna-olives-and-dill (may not work)