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Pasta with Tuna and Cherry Tomatoes
What to make when there's nothing to make, it's been a long day, no long cooking is desired, or whenever something quick and delicious is needed. The sauce is light and relatively dry, so it is suitable for spaghetti or short pasta shapes like strozzapreti. It does not work well with fettuccine and the like. The nutritional info includes all of the optional ingredients. Eternal thanks to Letizia Matiacci for her food and her self. Ingredients
- 6 1/2 ounce can imported Italian tuna in olive oil, drained and separated into chunks
- 2 cloves garlic, very finely minced
- 8 ounces cherry tomatoes, halved
- 10 ounces spaghetti
- a pinch sugar, salt
- Optional:
- 3.5 oz pitted and chopped Kalamata olives
- 1 T capers preserved in salt, washed and drained
- 1 T chopped fresh flat-leaf parsley leaves
- 1 fresh chili pepper
Directions
- Using a shallow pan â a frying pan with high sides is ideal â saute the garlic in 2 tablespoon olive oil over very low heat. Do not brown the garlic, you only want to flavor the oil.
- Add the tuna chunks and stir until just warm.
- Add olives and/or capers if using.
- Increase heat, add tomatoes and saute quickly until they are only warmed through. They should not cook and lose their shape. Sprinkle with a pinch of sugar, add chili pepper if using and turn off the heat.
- The whole preparation should not take more than 5 min.
- Meanwhile cook the pasta according to package instructions, or 1-2 min if using fresh pasta.
- When the pasta is cooked, turn the heat under the sauce pan to high. Drain and transfer to the sauce pan. Stir the pasta quickly into the sauce as explained here. Add some pasta water â up to one tablespoon per person â and stir some more until the excess liquid is absorbed. Sprinkle with parsley and drizzle with fruity extra virgin olive oil. Serve on warm plates at once.
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