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Salsa di tonno

Or, for the less fancy among us, tuna sauce. I saw this fancy Italian tuna at the Essex market last weekend, and it reminded me how much I enjoy this recipe, particularly on a busy week night.  It’s super quick, easy, and delicious. Prep time is only like 20 minutes.

  • 1 tbsp. olive oil
  • 2 cloves minced garlic
  • 1 can of tuna packed in olive oil (I got the fancy Italian kind last weekend)
  • 14 oz (half a big can) crushed tomatoes
  • Fresh or dried oregano (about 1/2 tsp dried, 1 tsp fresh)
  • Hot red pepper flakes to taste
  • Salt and pepper to taste
  • 1/2 pound pasta (penne is recommended, but I often use a spaghetti-type pasta)
  • Fresh parsley (about 1 tbsp, chopped roughly) and Parmesan to serve

1. Set your salted pasta water to boil. Heat the olive oil over medium heat in a medium-sized saucepan. Add minced garlic when hot. Cook for a minute or two, until it barely starts to brown. Add tomatoes and lower heat slightly.

2. Hang out until the tomatoes begin to get watery, 3-5 minutes, then season with your oregano, red pepper flakes, salt and pepper, and cook for another 5 minutes or so.

3. Stir in the tuna (oil and all), breaking it into flakes, just before tossing the pasta and sauce.

4. Serve with a hefty grating of Parmesan and some fresh parsley.

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About Elizabeth

In no particular order, I am a writer, reader, wife, teacher, obsessive eater, and amateur home cook.

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