spaghettini with tuna sauce

Another pasta dish I cooked on a weeknight is Antonio Carluccio's pasta with tuna sauce, but this time I didn’t forget to take pics! Yay me! *Pat self on back*

What I found after cooking this dish is that I love tomato-based pasta dishes so much better than non-tomato-based pasta dishes. Love that heartiness, that umami-ness, that sauci-ness.

The surprising ingredient to me is the ginger, I have not used it for cooking Italian food before.

Finely chop all the aromatics: parsley, garlic, capsicum and ginger. Reserve 1 tbsp of parsley for garnish

In a pan (or pot), cook the spaghettini according to the packet’s instruction until al-dente. Drain water, cool with running water, then set aside in a bowl and coat with extra virgin olive oil.

By now, you must know I hate washing up. So, I used the same pan I used above as follows. In the same pan, heat oil in pan over a medium-low heat and sauté the aromatics for a couple of minutes.

Add the tomatoes and cook for another couple of minutes until heated through. Remove oil from the can of tuna, and break the drained tuna chunks with your hands on top of the sauce. Stir delicately to coat every morsel of tuna with the sauce. Season with salt and pepper.

Add the cooked spaghettini. Mix to coat spaghettini in sauce.

Serve topped with a parsley garnish. Look at it, is that not a picture of deliciousness?

I liked it so much, I had the leftover for breakfast the next morning, sprinkled with leftover torn up parsley garnish.

Spaghettini with tuna sauce

Adapted from Antonio Carluccio’s 100 Pasta Recipes

Serves 4

Ingredients:

• 4 tbsp of parsley (3 tbsp for sauce, 1 tbsp for garnish)
• 4-6 garlic cloves
• 1 small capsicum (half of a big capsicum)
• 2 slices of ginger
• 450g can of chopped tomatoes
• 400g tin of tuna chunks in oil
• 375g (a handful) of spaghettini

Method:

1. Sauté the finely chopped garlic, capsicum, ginger and 3 tablespoons of parsley in some olive oil over a medium-low heat for a couple of minutes until slightly soft. Add the tomatoes and cook until the tomato sauce starts to bubble.
2. Drain oil from tuna into the sink, break tuna chunks into the sauce. Stir delicately to mix. Season with salt and pepper
3. Cook the spaghettini until al-dente and drain. Add spaghettini to the sauce and toss to coat pasta with sauce.
4. Serve sprinkled with the remaining finely chopped parsley.