You know those lazy men not even able to hard boil an egg? Or those students at the college who never have time? Well in Italy they would probably make white tuna pasta for a quick lunch at home. It requires almost no ingredients but pasta and a tuna can.
To be honest, i love this recipe. It’s really quick, and sometimes you don’t really want to cook anything complex when you’re alone. This doesn’t mean i won’t put some love on it though. Let’s revisit white tuna pasta and make it awesome with some little tricks.
Ingredients for one person.
- 80gr (2.8 oz) of tuna in olive oil.
- 100-120gr (3.5-4.2 oz) of Spaghetti (i love them thick, but that’s up to you)
- Garlic powder.
- Dried origan.
- Olive Oil.
- Dried Chili (optional).
Put the water for the pasta to heat.
Meanwhile, open the tuna can and drain all the oil from it. We’re not gonna use that oil but fresh extravirgin one. Leave it dripping for 2-3 minutes to be sure it’s almost dry, then put it in a bowl (1). Smash it with a fork (2) then add the first batch of origan and chili (3). Don’t put garlic yet. Stir it.
When the pasta is ready, drain it fast (remember to keep some water from it), and quickly add it to the bow. Add now a little of dry garlic, origan and a little more of chili. The pasta should be still ‘smoking’, and in a second you should smell all the three spices.
Add the olive oil, be generous, as it will be your only real dressing. Stir it fast to allow all flavors to blend. Add a single spoon of water of the pasta to the bowl, and give a last stir.
The water should create a cream with oil and tuna, and make everything humid.
Plate it and eat it. (Or if you’re like me, eat it directly from the bowl).