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.