Spicy Linguine Al Tonno
Inspired by the flavors and simplicity of a humble pantry staple, I present my take on Spicy Linguine al Tonno. This pasta dish combines the heat of red pepper flakes with the umami of a surprising ingredient - canned tuna - to create a robust and flavorful sauce that clings to every strand! The addition of fresh parsley and lemon zest adds a bright and fresh element to the dish, balancing out the richness of the tuna. Perfect for a quick weeknight dinner or an leisurely weekend lunch, this Spicy Linguine al Tonno is sure to satisfy your cravings for something spicy and satisfying!
Ingredients
- 1 lb dried linguine (Pasta Di Martino brand is excellent)
- 7.7 oz tuna packed in olive oil (packed in water is ok but won't be as flavorful)
- 4 fat cloves of garlic, thinly sliced
- 1 tsp dried red pepper flakes
- 1 cup crushed tomatoes
- 1 tsp sea salt
- 2 tbsp olive oil (add 2 tablespoons if using water packed tuna)
- ½ cup fresh flat leaf parsley, finely chopped
- zest of 1 lemon
Instructions
- In a large saucepan, heat the olive oil over medium heat until fluid and shimmering.
- Add the sliced garlic and red pepper flakes and fry for about 60 seconds until fragrant.
- Add in the tuna with its oil, and the crushed tomatoes. If using tuna packed in water, drain the tuna first, then add to the pan along with an additional 2 tbsp of olive oil.
- Add the sea salt and stir gently so that the tuna begins to break into large chunks. Try not to over mix as this will break the tuna down into small flakes.
- Lower the heat and let the sauce simmer for about 15-20 minutes.
- While the sauce is simmering, bring a large pot of water to boil. Add a handful (yes, a handful) of sea salt and the linguine.
- Cook according to package instructions until al dente and drain. Reserve a cup of pasta water before draining.
- Add the cooked pasta, chopped parsley and lemon zest to the tuna sauce and toss to coat, adding the pasta water to moisten as needed. If the pasta looks too dry, add a few small drizzles of olive oil.
- Finally, twirl onto warmed plates to serve. Last step, enjoy!
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