Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
6 tablespoons olive oil 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)½ teaspoon red pepper flakes 2 anchovy fillets, minced1 cup roasted red peppers, (7 ounce jar), cut into ½-inch pieces½ cup dry white wine 2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingerstable salt 1 tablespoon lemon juice 2 tablespoons chopped fresh basil, or fresh chopped parsley1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reservedGround black pepper
Instructions
- Heat 3 tablespoons oil, 1 tablespoon garlic, and red pepper flakes in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add anchovies and roasted red peppers and cook, stirring constantly, until slightly dry, about 30 seconds. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
- Toss tuna mixture, remaining oil and garlic, lemon juice, basil, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately
Yield
Serves 4 to 6Ingredients
6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
2 anchovy fillets, minced
1 cup roasted red peppers, (7 ounce jar), cut into ½-inch pieces
½ cup dry white wine
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
1 tablespoon lemon juice
2 tablespoons chopped fresh basil, or fresh chopped parsley
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Ingredients
6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
2 anchovy fillets, minced
1 cup roasted red peppers, (7 ounce jar), cut into ½-inch pieces
½ cup dry white wine
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
1 tablespoon lemon juice
2 tablespoons chopped fresh basil, or fresh chopped parsley
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Ingredients
6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
2 anchovy fillets, minced
1 cup roasted red peppers, (7 ounce jar), cut into ½-inch pieces
½ cup dry white wine
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
1 tablespoon lemon juice
2 tablespoons chopped fresh basil, or fresh chopped parsley
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Why This Recipe Works
For our tuna and pasta recipe, we preferred water-packed tuna, drained and shredded to a fine and uniform texture. Adding it to the sauce at the last minute and allowing it to just heat through kept the tuna moist and tender. Pairing it with carefully chosen flavorings and stubby, open, or tubular pasta shapes that trapped the sauce effectively brought our tuna and pasta recipe close to simple perfection.
Instructions
- Heat 3 tablespoons oil, 1 tablespoon garlic, and red pepper flakes in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add anchovies and roasted red peppers and cook, stirring constantly, until slightly dry, about 30 seconds. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
- Toss tuna mixture, remaining oil and garlic, lemon juice, basil, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments