Lemony chili and tuna pasta from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 216) by Adeena Sussman

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Notes about this recipe

  • jenmacgregor18 on October 05, 2024

    This is a fantastic pantry meal. I started with the lesser amount of preserved lemon, but ended up liking the punch of the 1/3 cup. Added a bit of extra parm and a little green onion and chili flake too.

  • DFarnham on March 15, 2021

    Fantastic! Used high-end jarred tuna, frozen peas, kalamata olives and fresno chilies. Stayed with 1/3 cup of lemon sauce. Definite repeat!

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