Italian
Tomato-Garlic Tuna Pasta
Glossy tomato-garlic pasta finished with lemon, parsley, and tender flakes of olive oil-packed tuna.
4 servings · 5 minutes prep · 20 minutes cook
Ingredients
Pasta
- 12 oz, or linguine
- 3 tbsp
- 4 cloves, thinly sliced
- 1/4 tsp
- 1 (14.5-oz) can, or petite diced tomatoes
- 3/4 tsp, Diamond Crystal, plus more for the pasta water
- 2 (5-oz) cans, drained and separated into large flakes
- 1 tbsp, freshly squeezed
- 1/4 cup, flat-leaf, chopped
- 1 cup, reserved from cooking the pasta; use as needed
Directions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add spaghetti and cook until 1 minute shy of al dente. Reserve pasta water, then drain the pasta.
Make the Tomato Sauce
- Meanwhile, combine extra virgin olive oil and garlic in an unheated large skillet. Set over medium-low heat and cook, stirring occasionally, until the garlic is pale gold, 2–3 minutes. If using, add crushed red pepper flakes for the final 20 seconds.
- Add crushed tomatoes and kosher salt. Increase the heat to medium and simmer, stirring occasionally, for 7–8 minutes, until the raw tomato aroma fades and the sauce thickens slightly.
Finish the Pasta
- Add the drained pasta and 1/2 cup of the reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes, until the pasta is al dente and coated with a glossy sauce.
- Remove the skillet from the heat. Gently fold in oil packed tuna, lemon juice, and parsley just until the tuna is warmed through. Add reserved pasta water a little at a time if the sauce needs loosening, then serve immediately.
