Spaghettini Con Sugo di Tonno

Clearly, I’ve been busy lately because it’s been quite a while since I posted anything labor-intensive that requires multiple days of preparation. And, that’s definitely not what you’ll find here today either. When quick and easy cooking is also enormously delicious, I’m on board. This dish is classically Italian in that six simple ingredients come together to make something unbelievably pleasing. It’s from the September, I think, issue of Saveur. There was an article about canning your own tuna, and this was a suggested way to use that canned tuna. See above statement about quick and easy, because I did not can my own tuna. However, I did place an order with Market Hall Foods which included an exceptional can of Ortiz tuna. It was so delicious that now I’m very curious about the Ventresca. If anyone has tried this, I’d love to hear your opinion of it.

This meal was made for multi-tasking. While the pasta water came to a boil, there was ample time to slice garlic, chop parsley, open the can of tuna, heat the olive oil with crushed red pepper and sliced garlic, add the tuna, and dress a couple of small plates of arugula with oil and vinegar. Al dente spaghettini was tossed with the oil, garlic, pepper, tuna, parsley, and some reserved pasta boiling water. Devouring ensued. At the risk of fawning, I have to say again that this was really, really good tuna. It breaks apart and swirls into the olive oil and twists its way among the strands of pasta. With the hit of crushed red pepper and the garlic, the flavors are sculpted into a situation of give me more because my plate is already empty. Use homemade canned tuna, or get something great like the Ortiz, and try this soon.