Pasta Al Tonno Fresco E Rucola Recipes
PASTA AL TONNO
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
- Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.
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- Start by heating up a large pan on medium heat. Drizzle in some olive oil and let the pan heat up.
- Drain the tuna and add it to the pan. Make sure the tuna gets lightly coated in oil so it will fry a little in the pan. Let the tuna fry for 2 or 3 minutes and start the water for your pasta.
- Once the tuna is done, slowly pour in the tomato sauce. Add the basil, salt, and pepper and mix everything well. Turn the heat on medium-low and let this simmer while you continue cooking the pasta.
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