Garlic Chili Tuna Pasta

Our tuna pasta has garlic, sundried tomatoes, anchovies and chili peppers. Made with pantry ingredients, it is a quick, delicious weeknight dinner.

Course Main Course

Cuisine Italian, Mediterannean

Prep Time 10

Cook Time 20

Servings

Calories 541kcal

Place a large pot of water on high heat, add plenty of sea salt and bring to a boil.
Slice the chili peppers and the garlic into thin slices. Roughly chop the sundried tomatoes.
Flake the tuna into large chunks. Pour the olive oil into a small bowl.
Place one tablespoon of olive oil in a skillet on high heat. Once the oil is hot, add the breadcrumbs, stir, and toast until golden. Place the breadcrumbs on a plate and set aside for later.
Add the olive oil from the can to a skillet over medium heat.
Add the garlic, chili peppers, and anchovies, and saute for one minute. Add in the sundried tomatoes and pour the white wine.
Deglaze the pan.
Transfer the spaghetti directly to the pan with tongs.
Toss over medium heat to combine for 2 minutes.
Add the tuna to the pan.
Season to taste with sea salt and freshly ground pepper. Drizzle a little olive oil.
Add the crumbled chips, toss and serve immediately.

This recipe works best with tuna in olive oil. There is a great solution if you only have tuna in water in your pantry. Drain it carefully from all the water. Put the tuna in a bowl and add plenty of extra virgin olive oil and some fresh basil if you have it. If you can, let it sit in the oil for an hour. The olive oil and basil will infuse the tuna with their delicate flavor.
Drizzle some of the sundried tomatoes oil into the finished dish for a burst of flavor.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.