Pasta with Tuna
Ingredients
- 400 gDried pasta (spaghetti or penne type)
- 300 gTuna (in brine, drained)
- 400 gRound tomato (finely diced)
- 4 tbspExtra virgin olive oil
- 2 pcGarlic (finely minced)
- 1 pcOnion (thinly sliced)
- 50 gBlack olive (pitted)
- 1 pcHot chili pepper (seeded and chopped)
- 1 pcParsley (chopped)
- 1 tbspCapers (drained)
Method
A coating sauce that clings to every noodle, punctuated by the bold taste of tuna and a touch of tomato acidity. Garlic and olive oil create a fragrant base that gives body to the dish.
- 1
Bring a large pot of salted water to a boil. Add the dry pasta and cook until firm to the bite, al dente. Reserve a ladle of cooking water before draining.
- 2
In a skillet, heat the olive oil. Sauté the minced onion and chopped garlic. When the onion becomes translucent and the garlic just begins to brown, add the chili.
- 3
Add the diced tomatoes, black olives, and capers. Simmer over medium heat until the sauce coats the spoon. Stir in the drained and flaked tuna at the end to keep it from drying out.
- 4
Add the pasta to the skillet. Add the reserved cooking water and toss vigorously to emulsify the fat and starch. The sauce should be glossy and coat the pasta well. Finish with chopped parsley.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta, the starch is the secret to making the sauce stick.
- Cooking water is your best friend to achieve a silky texture without adding cream.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
