Pasta al Tonno
Courtesy of Serious Eats
Yield: 4 servings
Time: 30 minutes
Ingredients
3 tablespoons (45 ml) extra-virgin olive oil
3 medium garlic cloves (15 g), lightly crushed
1/4 teaspoon red pepper flakes
One 28-ounce (800 g) can whole peeled tomatoes, coarsely crushed by hand
Kosher salt
1 teaspoon (5 ml) fish sauce (optional)
10 1/2 ounces (300 g) olive oil-packed tuna, drained and gently flaked into 2-inch pieces (see notes)
12 ounces (340 g) dried long pasta such as spaghetti, spaghettoni, bucatini, or linguine
1 packed cup (3/4 ounce; 25 g) flat-leaf parsley leaves and tender stems, finely chopped
Direction
In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; discard garlic. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.
Add tomatoes, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until oil is emulsified and sauce is thickened slightly, about 10 minutes. Reduce heat to medium-low, add fish sauce (if using) and tuna, and stir gently until just incorporated into sauce, taking care to keep pieces of tuna as intact as possible.
Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.
Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce. Remove from heat, add parsley, and stir to combine. Season with salt to taste. Serve immediately.
Notes
Olive-oil packed tuna is sold in cans and jars of varying sizes. You can use two to three 5-ounce (140g) cans (using a little less or a little more tuna than called for in the recipe won't make or break the dish).
This recipe will work with both "regular" and ventresca tuna. Ventresca, which comes from the fatty belly of the fish, is moister and more flavorful than other canned tuna, but also more expensive.
Make-Ahead and Storage
This pasta is at its best when enjoyed immediately, but it keeps well for next-day leftovers as well. It can be refrigerated in an airtight container for up to 2 days. For this pasta, leftovers are actually best enjoyed cold.
