Pasta al Tonna
Simplicity at its finest, this pasta dish brings together basic pantry and fresh ingredients for an easy dinner. Beautifully light tuna is dressed up with garlic and chili flakes, mixed with spaghetti for a delectable bite.
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Ingredients
1x 454g package of spaghetti noodles
½ cup reserved pasta water
¼ cup olive oil
3 garlic cloves
1 tsp dried chili flakes
1 pint (550ml) cherry tomatoes, cut in half
2x 160g cans solid light tuna in olive oil
Salt & pepper to taste
¼ cup chopped parsley
Servings: 4
Preparation: 10 minutes
Total Time: 25 minutes
Kitchen Equipment: large skillet with a lid, large pot
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Instructions:
- Cook pasta according to package directions, reserve ½ cup pasta water and then strain once done. Set aside.
- To make the pasta sauce, add the oil, full garlic cloves and chilli flakes to a cold frying pan. Turn the heat up to medium and cook 4-5 minutes until oil just begins to bubble / garlic is fragrant - basically infusing the oil. Remove garlic cloves from the pan.
- Turn the pan to low and add tomatoes. Cover and cook for 3-4 minutes until they start to release their juices.
- Then add in the flaked tuna, pasta water and cook for 2 minutes.
- Stir a big pinch of coarse salt and then mix in pasta and parsley.
Recipe Pro Tips:
- Don’t have fresh tomatoes? Try 1-2 cups of diced tomatoes.
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