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Samin’s Spicy Tuna Pantry Pasta
Ingredients
- extra-virgin olive oil
- 1onion
cut into 3/8-inch chunks
- kosher salt
- 4garlic cloves
thinly sliced
- 2anchovy fillets
roughly chopped
- to tastecalabrian chile paste
- 1 tbsptomato paste
- 1 lbuncooked spaghetti
bucatini, linguine, or penne
- 1can cherry tomatoes
- ¼ cfinely grated parmigiano-reggiano cheese
plus more for serving
- 2cans or jars olive oil–packed spanish or italian tuna
undrained
- 1lemon
- finely chopped fresh flat-leaf parsley
for garnish
Directions
- 1
Bring a large pot of well-salted water to a boil over high. Set a large nonreactive skillet over medium heat, and add 3 tablespoons oil. When oil shimmers, add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is tender and just beginning to brown, about 7 minutes.
- 2
Move the onion to the edges of the skillet, and add 2 tablespoons oil and the garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the anchovies, chile paste to taste, and tomato paste; cook, gently breaking up the paste with a wooden spoon, until the oil turns uniformly orange and the anchovies dissolve, about 2 minutes.
- 3
Add the pasta to the boiling water, and cook until nearly al dente, 7 to 12 minutes, depending on the shape. Reserve 1 cup pasta water, and drain the pasta.
- 4
Increase the heat under the skillet to medium, and add the cherry tomatoes. Ladle a little reserved pasta water into the cherry tomato can, swirl it around, and add it to the pan. Bring the sauce to a simmer over medium, using the back of the spoon to break up the tomatoes. Cook, stirring occasionally, until the tomatoes begin to appear jammy, 4 to 6 minutes.
- 5
Stir in the Parmigiano-Reggiano, tuna, and tuna oil from can. Taste the sauce, and, taking into consideration that you’ll still be adding some salted pasta water, adjust the seasoning with salt and chile paste as desired.
- 6
Increase the heat under the skillet to medium-high, and add the drained pasta to the skillet, tossing with the sauce until well coated. As the sauce continues to cook and thicken onto the noodles, add pasta water, a few tablespoons at a time, to loosen it up as much as needed. The sauce may also need another tablespoon or so of olive oil. This last step is all about tasting, stirring, and tinkering until the sauce comes together to coat the pasta in just the right way, ideally at precisely the same moment the noodles cross over to al dente.
- 7
Grate the zest of the lemon over the pasta, and add the parsley. Toss again; taste and add lemon juice, if desired. Serve immediately, topped with more chile paste and Parmigiano-Reggiano, if desired.
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Samin’s Spicy Tuna Pantry Pasta
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Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Looking for a flavorful, fuss-free meal that comes together quickly using ingredients you already have? Samin Nosrat's Spicy Tuna Pantry Pasta transforms simple staples into an incredibly satisfying dinner, proving that gourmet flavors are often just a few steps away.
What makes this dish sing is the clever combination of rich olive oil–packed Spanish or Italian tuna, savory anchovies, and a kick from Calabrian chile paste. These pantry powerhouses create a complex flavor profile that belies the recipe's simplicity, while the canned cherry tomatoes break down into a wonderfully jammy sauce that coats every strand of pasta.
Prepare for a symphony of savory, spicy, and umami-rich flavors in every bite. The sauce, thickened by the breaking down of the cherry tomatoes, will cling beautifully to your chosen pasta, whether it's classic spaghetti, hearty bucatini, or sturdy penne. You’ll find this quick weeknight meal to be surprisingly sophisticated, with a comforting warmth from the chile and a brightness from fresh lemon zest that truly awakens the palate.
Customization & Serving
Feel free to adjust the heat level by adding more or less Calabrian chile paste to suit your preference. While spaghetti, bucatini, linguine, or penne are suggested, any similar short or long pasta will work. For an extra cheesy finish, don't be shy with the Parmigiano-Reggiano cheese at the table.
This hearty pasta is perfect for a cozy weeknight dinner and comes alive with a generous garnish of finely chopped fresh flat-leaf parsley and an extra sprinkle of Parmigiano-Reggiano cheese.