This Tuna pasta with chili and garlic is a simple, yet extremely tasty quick meal which can be a quick mid-week fix or a weekend lunch celebration… that’s how good, yet flexible this dish is!
Why Tuna Pasta?
How did this chili and tuna pasta come about is yet another weird – yet common for us – story…
Two nationalities of people, different traditions, all coming together… how romantic!
Not for longer than 5 seconds!
What most of the time this means is two separate meals each time, especially when one (read: me) is trying to lose weight and the other one (unfortunately not me) gain it.
After years of suffering this way, as
A – we don’t have enough room in the kitchen,
B – neither of us has enough time to cook so many different meals every week/day and
C – it’s not fair to constantly compromise,
I came up with a life-saving recipe I call to the field once or twice a month and that is always a success, not only with Jay but also with guests (of all nationalities!).
I love boneless fish…
… and so many healthy tuna recipes are available, but how to make spicy tuna fit with something we would both eat?
Plus… Jay really enjoys cleaning the spicy tuna sauce in the plate with bread topped with our delicious Fluffy Garlic Butter…
This tuna pasta recipe is easy, yet my pride and joy so far… please enjoy it!
- 130 g dry uncooked pasta I used mezze penne
- 1 tbsp olive oil
- 100 g finely sliced red onion
- 10 g fresh garlic
- 1/2 tsp red chili flakes
- 1/4 tsp black pepper powder
- 4 anchovies in olive oil
- 1 tin of tuna in water drained weight 102g
- 15 g tomato paste
- 1/2 tsp dry parsley
- 300 g tomato passata
- 1/2 tsp granulated sugar
- Water as needed
- Salt to taste
- Drain the tuna, chop the anchovies, and set aside.
- Meanwhile, put a large frying pan on the fire and warm up the olive oil; once this is warm add to it the onion, garlic, red chili flakes, black pepper, and a bit of salt, mix well, cover the pan and lower the flame to minimum.
- Once the onion becomes transparent and soft (on a low flame it should take about 5-7 minutes) add the anchovies, and turn the heat to medium; once the anchovies are lightly fried (1-2 minutes) add the tuna and mix well.
- Once the tuna changes color, add the tomato paste and parsley to the pan and fry well; once this is done, add the tomato passata, the granulated sugar, and 1/2 cup of water. Mix well, cover with the lid, and put on low flame again until the tomato sauce is fully cooked. I like to simmer mine very gently for at least 20 minutes.
- While the sauce is cooking, bring a pan of water to a boil and cook the pasta.
- Once the pasta and the sauce are ready, drain the pasta (do not over-drain it!) and add it to the frying pan with the sauce. Mix it well through and through while on a low flame for about a minute.
- The best part of the recipe: serve and enjoy!