Italian Pasta with Tuna is a delightful dish that combines the robust flavors of the Mediterranean with the simplicity of traditional Italian cooking. This scrumptious meal begins by cooking pasta until it reaches the perfect al dente texture, ensuring each bite has the ideal amount of chewiness.
The heart of the dish lies in the rich tomato and tuna sauce. Using four tablespoons of extra virgin olive oil, a foundation is created in a large skillet where minced garlic and finely chopped onions are gently sautéed until they become fragrant and the onions turn translucent. This aromatic base is then enhanced with diced tomatoes, which cook down to form a luscious sauce, seasoned generously with salt, black pepper, and optional red pepper flakes for a hint of heat.
The addition of drained tuna seamlessly blends into this mixture, infusing the sauce with its distinctive flavor. The pasta, once cooked and set aside, is then introduced to the skillet, marrying with the sauce. A touch of reserved pasta water can be added to maintain the desired consistency.
Zesting a lemon over the dish and squeezing its juice into the mix adds a refreshing burst of citrus, balancing the savory elements and lifting the dish with bright acidity. Garnished with freshly chopped parsley and a possible sprinkle of grated Parmesan cheese, this dish is both visually appealing and delectably flavorful.
A fascinating aspect of this recipe is its versatility – it can be made with either canned diced tomatoes or fresh tomatoes, adapting to what’s available. Additionally, it represents the Italian culinary philosophy of incorporating fresh, accessible ingredients to create harmonious and satisfying dishes. This pasta is a testament to how simple components can come together to form a dish that is both elegant and comforting.
Ingredients
250g pasta (penne, spaghetti, or fusilli)
2 cans of tuna in olive oil (drained)
4 tbsp extra virgin olive oil
2 cloves garlic (minced)
1 small onion (finely chopped)
1 can of diced tomatoes or 400g fresh tomatoes (chopped)
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)
Grated Parmesan cheese (optional)
1 lemon (zest and juice)
Directions
1. Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat.
3. Add the minced garlic and finely chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Add the diced tomatoes (or chopped fresh tomatoes) to the skillet and stir well. Cook for about 5-7 minutes until the tomatoes start to break down and form a sauce.
5. Season the tomato mixture with salt, black pepper, and optional red pepper flakes to taste.
6. Add the drained tuna to the skillet and gently stir to combine with the tomato sauce. Cook for another 3-4 minutes, ensuring the tuna is heated through.
7. Add the cooked pasta to the skillet and toss to combine with the sauce. If the mixture seems dry, you can add a bit of the reserved pasta water.
8. Zest the lemon and add it to the pasta, then squeeze in the lemon juice. Stir everything together.
9. Serve the pasta warm, garnished with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.