Why you will love this pasta
A few weeks ago, we returned from an extended vacation, tired and hungry and ready for some good ol’ homecooked food. Unfortunately, a trip to the grocery was out of question and I was left to rummage in my pantry for something that could be thrown together quickly. I pulled out a tin of tuna, can of crushed tomatoes and some spaghetti and within no time had this flavorful and hearty meal ready to be served. So, for those days when a trip to the grocery is not possible, I always recommend keeping a few packaged products ready at hand and you can quickly whip up a healthy and fresh meal.
Saute and stir – Garlic, Chili flakes, and Tuna.
As the pasta is cooking, heat olive oil in a large skillet and add chopped garlic. Saute till it releases a nice aroma. Lower the flame, add the red pepper flakes and stir them in for a few more seconds. Add the drained tuna and stir it so that it mixes well with the garlic and chili flakes. Add the white wine and let it cook till the liquid is reduced to half and you can no longer smell the alcohol. After you saute garlic and red pepper flakes, add cherry tomatoes. Cook until you see small blisters, press them in the back of the spoon to form a sauce. Once the tomatoes are cooked, add drained tuna and white wine. Simmer the sauce for the alcohol smell to evaporate. Follow the rest of the steps as per the recipe.
Best Canned Tuna For Pasta?
With so many options and theories out there, sometimes It gets overwhelming to find the right variety of Tuna. Look for sustainably sourced large solid-cut tuna with no added salt. I prefer albacore, Yellowfin, or Skipjack in spring water. You can also go for tuna in good quality extra-virgin olive oil.
Storing Leftovers –
The leftovers can be refrigerated in an air-tight container for 3-4 days. Microwaving works best for re-heating the pasta. If you heat it on the stovetop, add a splash of water to keep it from drying out.
Freezing –
If you have made a large batch and would like to freeze it, better to plan this before adding the cooked pasta to the sauce. This can be done by portioning out the amount you want to use and freezing the rest of the sauce separately. Excess sauce can be mopped up with some toasty crusty garlic bread or a slice of Quick No-knead Foccacia. And why add the wine only to the dish? Dry white wine pairs beautifully with this pasta. So relax and enjoy your pasta with a glass of deliciously crisp, dry white wine.
