Active Time
Total Time
25 MIN
Serves : 2 to 4
© Maura McEvoy

How to Make It

Step 1    

Cook the spaghetti in a large pot of boiling salted water until al dente.

Step 2    

Meanwhile, in a large skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the pancetta and crushed red pepper and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 minutes. Add the spinach and tuna, breaking up the tuna with a spoon. Add the wine and cook until nearly evaporated, about 1 minute.

Step 3    

Drain the spaghetti, reserving 1/2 cup of the cooking liquid. Add the pasta and reserved cooking liquid to the skillet and cook over moderate heat, tossing, until the liquid is nearly absorbed, about 1 minute. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and serve immediately.

Suggested Pairing

An assertive, floral, dry Italian white, such as Arneis, will be a refreshing contrast to this spicy, garlicky pasta.

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