Even though I love pasta, I tend not to eat a lot of it. That way when I finally come around and make pasta, I really enjoy it. This pasta dish is one of those “clean out the fridge” kind of dinners. I am not going to say that I was too lazy to go to the store and buy groceries for the week, let’s just say I was up for a good culinary challenge. I had a can of tuna, some spaghetti, and a big container of crushed red peppers I ground up last week, so I whipped up a spicy tuna spaghetti (not the most creative name, I know).
You don’t have to make this a spicy pasta, but if you know me you know I love spicy food. Actually one of my favorite quick dinners is noodles with olive oil, crushed red pepper, and parmesan cheese. There are a lot of other flavors in this pasta, so you won’t miss the spice if you don’t add it. I wanted to add some ingredients that would compliment the tuna, so I went with garlic, shallots, sun-dried tomatoes, lemon juice and fresh basil.
I made enough for two servings so I wouldn’t have to cook lunch tomorrow, but this recipe would be really easy to adjust. I am sure it would taste amazing with a seared tuna steak, but as a poor expat in China, I went with canned tuna. Canned tuna is super underrated, it brings a fishy, salty flavor to pasta dishes, which I love (but I also love anchovies on pizza, so can you really trust me?) You probably have all of these ingredients in the house already, so whip up some tuna spaghetti!
- Spaghetti (enough to serve 2-3 people)
- 1 can of tuna
- 3-4 sun-dried tomatoes
- 4 cloves of garlic
- 3 shallots
- 1 bunch fresh basil
- 1 t crushed red pepper
- 1/4 of a lemon
- olive oil
- salt & pepper to taste
- Bring a pot of water to a rolling boil and cook spaghetti (al dente)
- While the spaghetti is cooking, peel and dice garlic & shallots. Also chop tomatoes and basil
- Drain the water out of the tuna, set aside.
- In a sauce pan, heat a few tablespoons of olive oil on medium heat.
- Saute garlic and shallots for about 1 min until fragrant. Add the crushed red pepper and continue to saute until the shallots start to cook
- Toss in the tuna and sun-dried tomatoes and stir for a few minutes to combine the flavors
- Add in the cooked spaghetti and a generous drizzle of olive oil, mixing for a few minutes on low heat.
- Turn off the heat and season with salt & pepper, stir in fresh basil and squeeze in the juice from about 1/4 of a lemon.
- Toss well and adjust seasoning as you see fit.
- Pig out.
Can’t wait to chow down on these leftovers tomorrow!