Spaghetti With Canned Tuna And Tomatoes
serves 2-4
This weeknight staple is so simple, but so delicious. You could substitute water-packed tuna if that's all you have, but the olive oil gives it a richer, fuller flavor.Read more about this recipe at the Cookthink blog.
3/4 pound spaghetti
2 teaspoons olive oil
2 cloves garlic, roughly chopped
1 14-ounce can stewed tomatoes
1 6-ounce can olive oil-packed tuna, lightly drained
1 teaspoon anchovy paste
1 teaspoon red pepper flakes
1 cup spinach, chopped
Romano or parmesan, to taste
prep: 10 minutes
total: 30 minutes
pot
large skillet
1. Bring a large pot of water and 2 teaspoons salt to a boil. When the water boils, add the pasta and cook until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering stir in the garlic. Cook, stirring often, until just lightly colored, about 2 minutes.
3. Add the tomatoes and their juice. Stir to combine, then let simmer about 10 minutes. Reduce the heat to low and add the the tuna, anchovy paste and red pepper flakes. Continue to simmer another 10 minutes or so, adding a little pasta water if the sauce gets too thick.
4. When the pasta is done, drain it in a colander. Take the sauce off the heat and stir in the chopped spinach. Stir in the pasta a little at a time and toss to combine. Serve with romano and/or parmesan, plus more red pepper flakes to taste.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering stir in the garlic. Cook, stirring often, until just lightly colored, about 2 minutes.
3. Add the tomatoes and their juice. Stir to combine, then let simmer about 10 minutes. Reduce the heat to low and add the the tuna, anchovy paste and red pepper flakes. Continue to simmer another 10 minutes or so, adding a little pasta water if the sauce gets too thick.
4. When the pasta is done, drain it in a colander. Take the sauce off the heat and stir in the chopped spinach. Stir in the pasta a little at a time and toss to combine. Serve with romano and/or parmesan, plus more red pepper flakes to taste.
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