by ayallawt | April 14, 2010 11:47 pm
Were you ever let down by one of these “quick” recipes claiming to use everyday pantry staples only to discover that Mr. (or Ms.) smarty pantry is calling for a pint of cherry tomatoes, crisp farmers market Arugula and some fancy Italian cheese you can’t even pronounce? Honestly, If I had a these goodies on hand I wouldn’t be looking for a quick mid-week supper solution for my hungry crowd. I would be delicately nibbling on some artisanal bread topped with that shmancy cheese and maybe some fresh Arugula pesto.
When I look at my pantry, I see (beyond the clutter) pasta. Good old pasta. And some tuna fish cans. This recipe takes these true pantry staples and kicks their everyday hiney into something truly yummy. Quicker than you can say Parmigiano-Reggiano.
I used a 1/4 tsp of dry chili pepper flakes to achieve desired tanginess but if you shy away from the burn or are serving this pasta to normal children who are different than my Harissa licking toddler, by all means, reduce the chili flakes quantity.
Tangy Tuna Pasta
Serves 4 (approximately for 500 gr of pasta or less if you like more sauce on your plate)
1 800 ml can diced tomatoes
2 Tbsp tomato paste
1/4 cup good extra virgin olive oil
3 crushed garlic cloves (or 3 tsp garlic from that jar I know you have in your fridge door)
1/4 tsp dry chili flakes (or less if you want your pasta less tangy)
1 tsp dry oregano
1 tsp salt
1 tsp sugar
black pepper to taste
1 can of Tuna, drained from water or oil
a big handful of fresh parsley (optional but very nice)
In a deep pan, place all the ingredients except tuna and parsley (if using any). Turn heat on med-high and mix the sauce until it begins to simmer. Reduce heat to medium, cover the pan partially to avoid splashes on your nice stovetop and let cook for 20 minutes, stirring occasionally. When time’s up, add tuna and parsley (if using any) and stir well.
Thats it. Pour it on hot pasta and enjoy. You can definitly make this sauce a few hours ahead of time and if you do have some Parmigiano-Reggiano on hand feel free to sprinkle some on top.
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