Pasta con Tonno e Cipolla
Equipment
- Equipment Needed
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander for draining pasta
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- Ingredients
- Pasta: 12 oz 340 g of your choice (spaghetti, linguine, or penne)
- Canned Tuna: 2 cans about 10 oz each in olive oil or water, drained
- Onion: 1 medium-sized onion thinly sliced (yellow or red for a sweeter taste)
- Garlic: 2 cloves minced
- Olive Oil: 3 tablespoons
- Salt and Pepper: To taste
- Red Pepper Flakes: Optional for a bit of heat
- Fresh Parsley: Chopped for garnish (optional)
- Lemon Juice: Freshly squeezed to taste (optional)
- Variations
- Vegetarian Option: Replace tuna with chickpeas for a plant-based protein.
- Pasta Type: Experiment with whole wheat or gluten-free pasta.
- Herbs: Add fresh basil or oregano for an aromatic touch.
- Vegetables: Incorporate bell peppers or spinach for added nutrition.
- Tips and Substitutions
- Tuna: Use high-quality canned tuna for the best flavor. If you prefer a lighter dish opt for tuna in water.
- Onions: If you find raw onions too strong sauté them longer to mellow the flavor.
- Pasta Cooking: Reserve a cup of pasta cooking water to adjust the sauce consistency if needed.
Instructions
- Method
- Boil the Pasta:
- Fill a large pot with water, add a generous pinch of salt, and bring 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 in a colander and set aside.
- Sauté the Onions:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced onion and cook until it becomes translucent, about 5-7 minutes. Stir occasionally to prevent browning.
- Add Garlic:
- Once the onions are soft, add the minced garlic and red pepper flakes (if using).
- Sauté for an additional minute until fragrant.
- Combine Tuna:
- Add the drained tuna to the skillet, breaking it apart gently with a spoon.
- Stir to combine with the onions and garlic, cooking for another 2-3 minutes until heated through.
- Mix in Pasta:
- Add the drained pasta to the skillet and toss to combine.
- If the mixture seems dry, add some reserved pasta water a little at a time until the desired consistency is achieved.
- Season:
- Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
- Mix well to ensure all ingredients are evenly coated.
- Serve:
- Plate the pasta and garnish with chopped parsley, if desired.
- Serve warm and enjoy.
