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Rach’s easy tuna pasta made with canned tuna is a pantry staple classic.
“This is delicious hot or cold,” Rach says. “You can have it the next day as a tuna pasta salad for a nice cold refreshing lunch.”
For more of Rach’s easy recipe ideas for canned tuna, check out her French Tuna Sandwiches and Mexican Tuna Melts.
- ½ pound short-cut pasta, such as penne or mezze rigatoni or macaroniSaltAbout 2 tablespoons extra-virgin olive oil (EVOO)4 to 5 tablespoons butter, 5 tabs5 to 6 anchovy filets4 to 5 large cloves garlic, thinly sliced or chopped2 teaspoons Calabrian chili paste, or 1 teaspoon red pepper flakes3 tablespoons capers, drainedOne 6-ounce can line/pole-caught sustainable tuna, drained and flaked½ cup dry vermouth or white wine1 lemon, juiced½ cup chopped fresh herbs, such as flat-leaf parsley, dill, and celery topsVery thinly sliced red or white onion, to serve
Bring water to boil for pasta, salt water, and cook a minute less than package directions.
Meanwhile, heat a large skillet over low heat with EVOO, 2 turns of the pan, then add butter over medium heat and let it melt, bubble and begin to brown, then stir in anchovies, reduce the heat to low, cover and melt anchovies into the butter and oil. Add garlic, calabrian chili paste, and capers, stir, then add tuna, breaking it up, and crank the heat back up a little to heat it through. Add the vermouth to the sauce and reduce heat to simmer.
Drain pasta, reserving a cup of starchy cooking water. Add pasta to the brown butter sauce with tuna along with the starchy cooking water, the juice of a lemon and the herbs, then toss and let it absorb all the delicious flavor. Serve topped with very thinly sliced onions.