Preparing the dignified student classic takes little time and requires only a few ingredients other than pasta, tomato and fish. Our version satisfies hunger and pleases the palate
Tuna Pasta Recipe
Tuna pasta has been, is, and will always be a classic for student meals. And not just for students, because plenty of adults who don’t feel like cooking have likely grabbed some spaghetti, a jar of tomato sauce, and a can of fish from an almost-empty pantry to satisfy their hunger without much thought.
This recipe is for those poor souls abandoned by the hand of God, attempting to dignify – but not gentrify – an affordable and simple dish. We swear that tuna pasta can be transformed into a delight if done right, and no, our slightly fancy version doesn’t take much longer than the basic one. Warning: many Italians get upset if you add cheese to fish pasta dishes. Warning number two: check out the recipe in the video above.
Ingredients
For 4 people:
- 320 g spaghetti
- 1 onion
- 2 garlic cloves
- 1 dried red chili pepper
- 2 tablespoons capers
- 250 g crushed tomatoes or passata
- 2 tablespoons black olives, pitted (or not)
- 200 g piquillo peppers (or other red peppers)
- 2 cans of tuna or bonito in oil (80 g each)
- A few fresh basil leaves (or other fresh or dried herbs)
- Olive oil
- Black pepper
- Salt
Instructions
- Heat plenty of salted water in a pot.
- Pour a good splash of olive oil into a frying pan and heat over medium heat.
- Slice the garlic and add it to the pan along with the chili.
- Meanwhile, slice the onion into thin strips (julienne style).
- Once the garlic is golden, remove it from the pan and place it on a plate with a paper towel, and discard the chili.
- Add the onion to the pan with a pinch of salt and pepper, increasing the heat slightly. Stir occasionally to prevent burning.
- When the water boils, cook the spaghetti for one minute less than the time indicated on the package.
- Chop the peppers.
- Once the onion is soft and golden, add the piquillo peppers and tomatoes, and let them cook for about four minutes.
- Add the olives, capers, tuna, and the torn basil leaves, and mix everything together.
Tip: If you don’t have basil, you can use any other fresh or dried herb (or none at all).
- Transfer the drained pasta from the pot to the pan, along with a ladleful of the pasta cooking water (about three or four tablespoons), and stir well for a minute.
- Adjust the salt and pepper, and serve with the garlic on top.
Enjoy!