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Linguine with Tuna, Spinach & Bacon

This variation of a common Mediterranean dish features simple ingredients to create a rich, spicy, colorful pasta. Adjust quantities of garlic and chiles to taste. Use lightly smoked lean bacon if possible.

keyPasta. Linguine, spaghetti and fettuccine all work fine. You may wish to break pasta lengths in half before cooking. Time the cooking so that both pasta and sauce finish together.

keySpinach. First choice is fresh baby spinach from the garden (but often available in 6 to 8 oz packages at the grocery). Rinse well, remove large stems, pat dry, then coarsely chop. If fresh isn't available, use a 10-oz package of frozen chopped spinach, thawed and squeezed nearly dry.

keyTuna. For richest flavor, use tuna packed in olive oil (a good choice is Genova® by Chicken of the Sea). Use water-packed tuna only in a pinch. Canned clams can be substituted for tuna.

Takes 30-45 minutes. Serves 4 as main dish.

SHOPPING LIST:
Jerry's Recipes
  • Pasta
  • Bacon
  • Garlic
  • Crushed chile pepper flakes
  • Spinach
  • Dry white wine
  • Canned tuna
  • Parsley or basil
  • Pine nuts or walnuts (toast them lightly)
  • Optional: Sun-dried tomatoes

Prepare pasta


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


Prepare sauce
1
In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, cook until slightly crisp (5-7 minutes); stir often
  • 3-5 strips bacon, coarsely diced
2
Add and sauté until garlic is fragrant but not browned (1-2 minutes)
  • 3-4 tablespoons extra-virgin olive oil
  • 2-3 cloves garlic, minced
  • Sprinkling of dried crushed chile pepper flakes
  • Optional: small anchovy fillet
3
Add and cook, stirring frequently, 1-2 minutes or until wine evaporates
  • Chopped spinach (see above)
  • 2-3 oz dry white wine

Finish the dish
 
Drain pasta, then combine pasta with the sauce (preferably in same pan as used for sauce); stir in remaining ingredients
  • 5-oz can tuna, flaked (see above)
  • Palmful fresh flat-leaf parsley or basil, chopped
  • 1-2 tablespoons pine nuts or chopped walnuts
  • Optional: 1/4 cup sun-dried tomatoes, chopped
  • About 1/4 cup reserved pasta cooking water
  • Salt and fresh ground pepper to taste
  • Splash of extra-virgin olive oil

rainbow

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