Pasta and Tomato Tuna Sauce with Garlic and Mint
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Serves 4 to 6
Ingredients
4 tablespoons olive oil 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)1 (28-ounce) can diced tomatoes, drained½ cup red wine (dry)2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingerstable salt 1 tablespoon balsamic vinegar 2 tablespoons finely chopped fresh mint leaves or parsley1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reservedGround black pepper
Instructions
- Heat 2 tablespoons oil and 1 tablespoon garlic in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add tomatoes and cook, stirring constantly, until combined, 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, vinegar, mint, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately.
Time
15 minutesYield
Serves 4 to 6Ingredients
4 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1 (28-ounce) can diced tomatoes, drained
½ cup red wine (dry)
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh mint leaves or parsley
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Ingredients
4 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1 (28-ounce) can diced tomatoes, drained
½ cup red wine (dry)
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh mint leaves or parsley
1 pound penne pasta or fusilli, cooked until al dente and drained, ¼ cup pasta cooking water reserved
Ground black pepper
Ingredients
4 tablespoons olive oil
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1 (28-ounce) can diced tomatoes, drained
½ cup red wine (dry)
2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
table salt
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh mint leaves or 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 2 tablespoons oil and 1 tablespoon garlic in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add tomatoes and cook, stirring constantly, until combined, 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, vinegar, mint, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately.
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