This is one of those quick dishes you can make with what you probably have on hand. It's healthy as it is with all that parsley (an excellent source of Vitamins A and C), but you can boost your greens by adding a vegetable, such as broccoli or rapini, to the pasta cooking water, about three minutes before the pasta is done. Drain the pasta and greens together then return to the pot, pour the sauce on top and continue as directed.
Plus: Pasta Recipes and Tips
1 pound linguine
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
One 6-ounce can Italian tuna packed in olive oil, drained and flaked
3/4 cup minced flat-leaf parsley
1/2 teaspoon crushed red pepper
Salt and freshly ground pepper
How to Make It
Cook the linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
Meanwhile, in a small saucepan, cook the garlic in the olive oil over low heat until lightly browned, about 10 minutes. Add 1/2 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over moderate heat for 2 minutes.
Pour the sauce into the pot with the linguine, add the remaining 1/2 cup of pasta cooking water and simmer over high heat, tossing, until the sauce is mostly absorbed, about 2 minutes. Season with salt and pepper and serve.
One serving Calories 434 kcal, Total Fat 15.3 gm, Saturated Fat 2.2 gm, Protein 16 gm, Carbohydrates 58 gm.
A garlicky sauce, meaty tuna and spicy crushed red pepper all point to a tart but assertive white, such as a Tocai Friulano from Italy, as a perfect flavor foil.
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Review Body: I don't mince the garlic, but rather slice the garlic thinly. Another clove or two would be fine.
For 1 lb. linguini, at least 2 cans or jars of tuna. Try not draining it. Don't flake too finely.
Up to 1 cup of pasta water may be necessary to provide enough sauce.
If it seems to need it, drizzle with a little more olive oil to finish