Pasta al Tonno Recipe Guide

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Pasta al Tonno

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Colander
• Skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• Pasta: 400g 14 oz of your choice (spaghetti, penne, or fusilli)
• Tuna: 2 cans about 400g or 14 oz total, drained (preferably in olive oil)
• Olive Oil: 2 tablespoons for sautéing
• Garlic: 2 cloves minced
• Red Pepper Flakes: ½ teaspoon optional, adjust to taste
• Cherry Tomatoes: 250g 9 oz, halved (or 1 can of diced tomatoes)
• Parsley: Fresh chopped (about ¼ cup)
• Salt and Pepper: To taste
• Lemon Juice: From 1 lemon optional, for added brightness
• Grated Parmesan Cheese: For serving optional

Instructions

 

• Step-by-Step Instructions
• Cook the Pasta:
• Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
• Sauté the Garlic:
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
• Add the Tuna:
• Flake the drained tuna with a fork and add it to the skillet. Stir gently to combine, cooking for 2-3 minutes. If you prefer a less fishy flavor, you can let it sauté a bit longer to develop the taste.
• Incorporate the Tomatoes:
• Add the cherry tomatoes (or canned tomatoes) to the skillet. Stir well and let the mixture simmer for about 5 minutes until the tomatoes soften and the flavors meld together. Season with salt and pepper to taste.
• Combine with Pasta:
• Add the cooked pasta to the skillet. Toss everything together, adding a bit of the reserved pasta water to help create a sauce. You want the pasta to be well-coated but not too soupy.
• Finish and Serve:
• Remove the skillet from heat. Stir in the chopped parsley and lemon juice (if using) for freshness. Serve hot with grated Parmesan cheese on top, if desired.
• Variations
• Vegetable Additions: Toss in some sautéed spinach, zucchini, or bell peppers for extra nutrition.
• Different Proteins: Substitute tuna with canned salmon or shredded chicken for a different flavor profile.
• Gluten-Free Option: Use gluten-free pasta varieties for a suitable alternative.

Pasta al Tonno, or Tuna Pasta, is a classic Italian dish that’s not only quick to prepare but also full of flavor! It’s one of those recipes that I often turn to when I’m short on time but still want to enjoy a delicious meal. From my own personal experience, I can say this dish is perfect for weeknight dinners or a satisfying lunch. Let me show you how I make this comforting, pantry-friendly meal that can be tailored to suit your tastes and dietary needs.

Notes on What to Expect

Pasta al Tonno is a wonderfully satisfying dish that’s not overly heavy. It combines the flavors of tuna and tomatoes beautifully, making it a perfect meal for any day of the week. The balance of flavors is what makes this dish stand out, and you can adjust the heat and acidity to suit your palate.

Recipe Overview

• Cuisine: Italian
• Course: Main
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Time to Stand: 0 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 400
• Cost of Ingredients: Around $10-15 (depending on ingredient quality and local prices)

Equipment Needed

• Large pot
• Colander
• Skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al tonno  here.

Ingredients

• Pasta: 400g (14 oz) of your choice (spaghetti, penne, or fusilli)
• Tuna: 2 cans (about 400g or 14 oz total), drained (preferably in olive oil)
• Olive Oil: 2 tablespoons (for sautéing)
• Garlic: 2 cloves, minced
• Red Pepper Flakes: ½ teaspoon (optional, adjust to taste)
• Cherry Tomatoes: 250g (9 oz), halved (or 1 can of diced tomatoes)
• Parsley: Fresh, chopped (about ¼ cup)
• Salt and Pepper: To taste
• Lemon Juice: From 1 lemon (optional, for added brightness)
• Grated Parmesan Cheese: For serving (optional)
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al tonno  here.

Step-by-Step Instructions

1. Cook the Pasta:
   • Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Sauté the Garlic:
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
3. Add the Tuna:
   • Flake the drained tuna with a fork and add it to the skillet. Stir gently to combine, cooking for 2-3 minutes. If you prefer a less fishy flavor, you can let it sauté a bit longer to develop the taste.
4. Incorporate the Tomatoes:
   • Add the cherry tomatoes (or canned tomatoes) to the skillet. Stir well and let the mixture simmer for about 5 minutes until the tomatoes soften and the flavors meld together. Season with salt and pepper to taste.
5. Combine with Pasta:
   • Add the cooked pasta to the skillet. Toss everything together, adding a bit of the reserved pasta water to help create a sauce. You want the pasta to be well-coated but not too soupy.
6. Finish and Serve:
   • Remove the skillet from heat. Stir in the chopped parsley and lemon juice (if using) for freshness. Serve hot with grated Parmesan cheese on top, if desired.

Variations

• Vegetable Additions: Toss in some sautéed spinach, zucchini, or bell peppers for extra nutrition.
• Different Proteins: Substitute tuna with canned salmon or shredded chicken for a different flavor profile.
• Gluten-Free Option: Use gluten-free pasta varieties for a suitable alternative.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al tonno  here.

Tips and Substitutions

• Pasta Choice: While I recommend spaghetti or penne, you can use any pasta shape you have on hand.
• Canned Tuna Quality: Choosing tuna packed in olive oil adds richness to the dish, but tuna in water can also work well.
• Herb Variations: Fresh basil or oregano can be used instead of parsley for a different herbal flavor.

Nutritional Information Per Serving

• Calories: Approximately 400
• Protein: 25g
• Carbohydrates: 55g
• Fat: 10g
• Fiber: 3g

Closing Thoughts

I hope this guide has made making Pasta al Tonno seem a little less daunting! Have you tried it before? Please be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking!