Toss spaghetti with canned tuna, crushed red pepper flakes and fresh mint for a unique dish.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- Three 12-ounce cans tuna packed in extra-virgin olive oil
- 1 medium shallot, finely chopped
- Crushed red pepper flakes
- 1 cup torn fresh mint leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
- Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
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Reviews
I loved the idea of this recipe but will not make it again. First, it calls for “Three 12-ounce cans tuna packed in extra-virgin olive oil.” Really, more than a pound of tuna? I used three 5-oz cans, which was more than enough. My tuna is water-based so I added two tablespoons of olive oil. I probably should’ve added more because the tuna was too dry. I’d like to make a similar dish again but will look for a different recipe.
OK, I thought this would be perfect for a Quarantine Pasta and it was!! No, shallots in the house, so I heated 1 1/2 T of olive oil and sauteed 3/4 C. onion until softened and then added 3 garlic cloves (I love garlic) along with 3/4 t crushed red pepper. I also threw in some oregano from the garden and it’d be great with a little rosemary or whatever else you have growing or available. I also topped it off with a little freshly grated parmesan. Yummy and simple.