Tuna Pasta
- 8 oz pasta (long pasta such as linguine spaghetti or bucatini)
- 1 cup sun-dried tomatoes
- 3 garlic cloves
- 2 tsp capers
- 6 anchovies
- 1 oz extra-virgin olive oil
- 1 can can of tuna in olive oil
- 8 oz mixed olives (pitted and finely chopped)
- 1 tbsp fresh parsley (finly chopped)
Bring a large pot of salted water to a boil.
Add the pasta to the boiling water and cook for 2 minutes less than the box instructions. It should be just al dente. Save 1 cup of pasta water before draining.
Chop the sun-dried tomatoes, capers, garlic, and anchovies. Run your knife over the smaller pieces until you get them as fine as possible. Toss the ingredients together in a medium bowl and stir in the oil until a paste forms.
You can use a food processor to save yourself some work.In a large skillet over medium heat, add sun-dried tomato paste and cook, stirring constantly, until slightly darkened in color, 3 to 4 minutes.
Reduce the heat to medium-low, then slowly whisk in reserved pasta water until a sauce forms. Flake the tuna into large chunks, then add to the sauce along with the oil from the can and the olives. Stir to combine.
Add the pasta and cook for an additional 1 to 2 minutes. Top with the parsley and serve.
- Use the right pasta. Any type of pasta will work for tuna pasta, but some types, such as spaghetti, fettuccine, or penne, are more traditional.
- Use the right tuna. Canned tuna is the most common type of tuna used in tuna pasta. Choose tuna that is packed in oil for the best flavor and texture.
- Add your favorite ingredients. Tuna pasta is a great dish to customize. Add your favorite vegetables, such as onions, peppers, or mushrooms. You can also add cheese, such as Parmesan or Mozzarella.
- Don't overcook the pasta. Pasta that is overcooked will be mushy and will not absorb the sauce well.
- Season the sauce to taste. Add salt, pepper, and other seasonings to taste.
- For a healthier option, use whole-wheat pasta or low-fat or fat-free tuna.