this is a great last-minute meal on a week night. most of the ingredients may be in the kitchen already so it will take little time at the market if you need to go. a fresh baguette is always nice but don’t bother if in a pinch. i love canned tuna anytime and often crave my mom’s tuna pasta recipe. this is not it, but when i make this pasta recipe, i am satiated and feel it was somewhat nostalgic regardless if it even comes close to her recipe.
1 lb farfalle (bow tie), rigatoni, penne…
3 tbs olive oil
1/2 medium onion
2 garlic cloves, minced
1 tsp red chili pepper
2 (6 0z) cans tuna, packed in oil, drained
3 tbs kalamata olives, roughly chopped
2 tbs capers, drained and rinsed
1/2 tsp salt
1/2 cup dry white wine
juice of one lemon
1/4 c flat leaf parsley, roughly chopped
kosher salt and freshly ground pepper to taste
bring a large pot of salted water to a boil. add the pasta and cook per package instructions, preferably al dente.
meanwhile, heat a large saute pan to medium high heat and add the extra virgin olive oil. add the onion and saute until 2-3 minutes until they are becoming transparent. add the garlic and red chili flakes and saute for another minute. add the tuna, kalamata olives, and capers. let sit for another minute. be sure to taste and see if more salt is needed. add the wine and simmer at a low heat for about 10 minutes more. you want to see the liquids start to evaporate. if it is drying out, add a touch more wine. this is when the flavors will meld together.
when the pasta is done, drain it while reserving 1/2 cup of the cooking liquid. set aside. combine the pasta with the tuna mixture and, if more liquid seems necessary, add the reserved pasta liquids in small amounts. stir to combine while adding the juice of a lemon, and freshly ground pepper. serve immediately. serves 4.