Spaghetti with Capers, Tuna and Mint
- 1 lb spaghetti
- 3 ½ oz capers
- 1 small bunch mint
- 7 oz canned tuna
- 2 ½ tablespoons Extra Virgin Olive Oil
- pepper to taste
Rinse the capers under cold running water to remove the salt, then chop them with mint and drained tuna. Add the olive oil and season with freshly ground pepper. Mix well.
Meanwhile cook the pasta in a large pot of boiling salted water and boil for the time indicated on the box. Once the pasta is done cooking, drain it and toss with freshly made sauce. Serve immediately.
Mint is an aromatic plant originally from the Mediterranean basin, but now available throughout Europe, Asia and Africa. The intense aroma of this plant was enjoyed even back in ancient times, when it was considered to be an incredible aphrodisiac. It even seems as though Roman soldiers were forbidden to eat mint for fear that they would become distracted from their duties. This belief derived from a legend that suggests that mint was created out of love and betrayal. According to the story, Hades, god of the underworld, fell in love with Myntha, a beautiful, sensual, young nymph. The two continued to meet in secret for some time and became lovers. One day, however, Persephone, wife of Hades, discovered that Hades had betrayed her and, crazy with jealousy, she decided to take revenge on the nymph by turning her into a mint plant, barren of fruit, but full of beauty and sensuality.
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