The southern Italian version: tuna in olive oil, garlic, chilli, tomatoes. No cream, no cheese. Takes about as long as the pasta does.
Ingredients
- 200 g spaghetti
- 150 g tuna in olive oil, drained (the jarred stuff, it matters)
- 3 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 dried chilli, crumbled
- 250 g cherry tomatoes, halved
- handful parsley, chopped
- salt
Instructions
- Put a big pot of salted water on to boil. Salt it properly.
- Warm the olive oil in a pan over medium-low heat. Add garlic and chilli and let them go gently for 2 minutes, until the garlic smells sweet but hasn’t browned.
- Add the tomatoes and a pinch of salt. Cook 8-10 minutes, pressing them with a spoon until they collapse into a rough sauce.
- Start the pasta now. Cook it 1 minute short of the box time.
- Break the tuna into the sauce in big flakes. Turn the heat to low and warm it through for 2 minutes. Don’t stir it to mush.
- Move the pasta straight into the pan with a splash of pasta water. Toss hard over medium heat for a minute so the sauce grips.
- Off the heat, stir in the parsley and a last drizzle of olive oil. Serve immediately.
Notes
- No parmesan. Fish and cheese don’t go together here.
- A tablespoon of capers or a few chopped olives in step 3 is fair game.
- Out of tomatoes: skip them, double the olive oil and parsley, add lemon zest. That’s the bianco version.
kinda just looks like any pasta, i like that it’s almost instant to cook