At this juncture, it is more important than ever that we discuss one of our most treasured pantry recipes. Here’s how to make Tuna Tomato Pasta with only nine common pantry materials today.
However, you needn’t go mad with food-buying remorse if you don’t have an ingredient because we’ve got advice and suggested substitutes for every single ingredient.
IN PANTRY WE TRUST WHEN ALL ELSE FAILS
Among our favorite foods, tuna tomato pasta ranks high. It uses only staple ingredients and can be prepared in about 30 minutes. This has been on our list of recipes to blog about for quite some time, as it is a staple at our house.
Given that most people are staying inside for the foreseeable future due to the Coronavirus outbreak, we felt a renewed need to get information out there. This was, without a doubt, the first recipe we thought of when plotting out our own private social distance dinner plans over the last week.
There are only nine ingredients in this dish: dried pasta, garlic, olive oil, anchovies, capers, canned tuna, crushed red pepper flakes, tomato sauce, and parsley.
But don’t fret if you can’t find capers or crushed red pepper.
VARIETIES OF CANNED TUNA AVAILABLE
The recipe calls for tuna, and the best kind to use is tuna packed in olive oil. However, if you have tuna in water at home, that’s fine. Use solid white albacore tuna, preferably in larger pieces than is often available. Chunk Even white tuna can be eaten.
Chunk lite, despite its deceptive name, is made up of smaller pieces that are darker in color and have a fishier flavor because they are sourced from smaller fish. When the texture is less of a priority, this tuna is a great choice. It works great in casseroles, tuna salad, and sandwiches.
- 1 pound of dried pasta
- 10 cloves of thinly sliced garlic
- 4 anchovies
- 1-2 cans of tuna in olive oil
- 1 jar of marinara sauce
- 1/3 cup of roughly chopped capers
- 1/4 cup of chopped parsley
- 3 tablespoons of extra virgin olive oil
- 1/4 teaspoon of crushed red pepper flakes
- The pasta should be boiled, and the marinara sauce should be heated.
- While that is going on, heat the olive oil in a skillet. Lightly brown the garlic in a skillet. Break up the anchovies and add them to the dish. Capers should be roughly chopped and added to the pan. Add the chili flakes afterward.
- Pasta should be added to the pan once it has been cooked. Coat everything by giving it a good toss. A ladle of marinara should be added to the pasta until it is evenly coated.
- Pour the contents of two to three tuna cans, including the oil, over the spaghetti and stir to combine. Spread the tuna over without mashing it up too much by gently tossing it.
- Finish with a sprinkle of fresh parsley, then dig in!