The Killer Pasta I Make Once I Have No Time and No Plan

I’ve authored greater than my justifiable share of pantry pasta recipes on this web site, however the one I flip to essentially the most is from my previous colleague and buddy Sasha Marx. On an evening when I’m caught in an “oh crap I must feed the youngsters and it is virtually bedtime” second (which is most nights, if I am being trustworthy), his recipe for pasta al tonno is the one I virtually at all times make. The result’s assured to be extra particular than the effort and time I put into it could counsel.

With simply the fundamentals within the cabinet—a can of tomatoes, some olive oil–packed tuna, garlic, dried spaghetti, pink pepper flakes—it is a breathtaking dish that may be whipped up in minutes. Boil the pasta, fry the garlic till frivolously golden, simmer the sauce, flake within the tuna, toss all of it collectively, and achieved. The parsley is a pleasant addition, a contact of recent inexperienced taste added proper earlier than serving, however it’s non-compulsory. The pasta is best with it, however it’s nonetheless nice with out it.

Ideas for Making the Finest Pasta With Tuna

I solely have a few suggestions. The primary is an often-repeated one: The standard of the substances issues. With so few parts, pasta al tonno solely actually shines when the canned tomatoes are nice ones; when the tuna just isn’t your run-of-the-mill dry puck that is finest blended with mayo for tuna salad (canned ventresca, the stomach, is a splurge, however it’s nice right here); and when the spaghetti has that tough texture from bronze-die extrusion and never the slick, plasticky really feel of a budget grocery store stuff.

The second is to take your time. Sure, this can be a fast recipe. However let the garlic flip golden slowly, creating its taste and infusing into the oil with out taking up an acrid, over-fried taste. You’ll want to pull the pasta a little bit early from the water and end it within the sauce so it is coated in a slick, tomatoey glaze. All informed, it is an additional two or three minutes, insignificant within the scheme of issues, however important within the execution of the dish.

The result’s a scrumptious, vibrant, and fruity tomato sauce, studded with substantial morsels of tuna and a light-weight marine taste that may even make a Tuesday evening style such as you’re on the Italian Riviera.