SHOPPING LIST:
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Takes about 30 minutes. Serves 4.
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- Pasta
- Garlic
- Canned tomatoes
- Dry red wine
- Canned white tuna
- Balsamic vinegar
- Parsley or mint leaves
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Prepare pasta
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14 to 16 oz pasta
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Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)
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Prepare tuna sauce
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1
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In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, sauté until garlic is fragrant but not browned (1-2 minutes)
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- 3 tablespoons olive oil
- 2-3 cloves garlic, minced
- Optional: a small amount of anchovies
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2
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Add and simmer 3-5 minutes or until slightly thickened
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- 1 28-oz can whole or diced tomatoes, drained (roughly chop whole tomatoes)
- 1/2 tsp sugar
- 1-2 tsp salt
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3
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Add and simmer 1-2 minutes
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- about 1/2 cup (4 oz) dry red wine
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4
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Add and cook, stirring, for about 1 minute
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- Two 6-oz cans solid white tuna, drained well and chunks broken up with fingers (see above)
- Dash of balsamic vinegar
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Finish the dish:
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Drain cooked pasta, then combine pasta with the tuna sauce (preferably in same pan as used for sauce); stir in remaining ingredients
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- 2 tablespoons unsalted butter or olive oil
- Small palmful fresh flat-leaf parsley or a few mint leaves, chopped
- About 1/4 cup reserved pasta cooking water
- Salt and fresh ground pepper to taste
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Tuna. Use either solid white tuna in water or, for richer flavor, tuna packed in olive oil. If you select water-packed tuna, I recommend StarKist® brand. For oil-packed tuna, a good choice is Genova® by Chicken of the Sea. Avoid overcooking tuna; just heat it in the sauce for a minute or so.
