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Pantry Pasta with Tuna Sauce

CALL IT 'PANTRY PASTA' because it uses mostly common pantry ingredients. Choose a pasta shape that easily holds the tuna sauce such as farfalle, fusilli, gemelli or radiatore.Prepare the pasta and sauce so that both are ready at the same time for combining. For a similar recipe that uses tomatoes in the sauce, go here.

Tuna. For richest flavor, use tuna packed in olive oil (a good choice is Genova® by Chicken of the Sea). If you use water-packed tuna, I recommend solid white tuna. Avoid overcooking; just heat tuna in the sauce for about a minute or so.

SHOPPING LIST:
Takes about 30 minutes. Serves 4.
  • Pasta
  • Garlic
  • Crushed chile pepper flakes
  • Dry white wine
  • Capers
  • Canned tuna
  • Parsley
  • Lemon

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare tuna sauce
1
In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, heat the oil then sauté until garlic is fragrant but not browned (1-2 minutes)
  • 2-3 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • sprinkling of dried crushed chile pepper flakes
2
Add and simmer until no alcohol aroma remains (1-3 minutes)
  • about 1/2 cup (4 oz) dry white wine
3
Add and cook, stirring frequently, for about 1 minute
  • Two 6-oz cans tuna, drained well and
    chunks broken up with fingers (see above)
  • 2-3 tablespoons capers, rinsed and drained

   Finish the dish:

  
 
Drain pasta, then combine pasta with the tuna sauce (preferably in same pan as used for sauce); stir in remaining ingredients
  • 3 tablespoons unsalted butter
  • Palmful fresh flat-leaf parsley, chopped
  • Juice from 1/2 lemon
  • about 1/4 cup reserved pasta cooking water
  • Salt and fresh ground pepper to taste

rainbow

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