Being a suspicious type of guy, I’m extra suspicious whenever I see an Italian sauce labeled as “quick” or “comes together in no time”. I immediately think of the Italian moms in the hood growing up telling me it ain’t sauce if it didn’t cook all day. And by all day they meant 2-4 hours. The “all day” thing was for the mystery, and for holding over the hubbie and kid’s heads just in case mom was feeling under appreciated.
ANY-way… this is one of those times where you can trust Kendo and rapidly have a delicious Italian dish on the table with minimal effort and ingredients. Lots, I mean lots of flavor going on here.
Then those familiar with the dish are laughing and saying “Dude… you forgot the capers!”. I did not… (dramatic pause) forget the capers. We didn’t have any capers. So I made minor adjustments – and it came out freaking perfect. Hence this post.
One more thing – when tuna is the star of the dish, spend a few more duckets and get the good stuff: Yellowfin Tuna in olive oil (like Genova). The difference is quite astounding, and your respect for canned tuna might grow significantly. Buying them in the 4-packs lowers the price some. Obviously, some of us are trying to save $ and the standard solid tuna will do nicely. Have a good day, peeps!
Easy to make, fast to cook, big on zing with not too much heat. Flavor packed!
Author: Kenny MacKenzie
12ozdried pasta of choice
2canssolid tuna with olive oildon’t drain – Yellowfin tuna recommended
2TBSPextra virgin olive oil
1/4tspred pepper flakes
1tspanchovy paste(or about 3 good filets…)
1tspfresh lemon zestabout 1/2 a lemon
28ozcan of diced tomatoes with juices
salt & pepper to taste (at least 1 tsp salt)
1/4cupgrated parmesan cheese for topping(per person. Just kidding. Not really.)
Boil cold water for pasta. Salt it to kingdom come. Cook pasta til al dente. Drain.
When pasta water is almost boiling, heat a pan large enough to hold cooked pasta & tuna (5-6 quart) over medium heat. Add olive oil.
When oil shimmers, add red pepper flakes and anchovy paste. Stir until paste is incorporated.
Add garlic and cook for 1 minute or until fragrant (not browning).
Add tuna with oil from the can. Stir and cook 2 minutes.
Add kalamata olives and lemon zest. Cook for 2 minutes.
Add tomatoes with juices. Grind in a little salt & black pepper. Heat should still be medium. Cook a few minutes then lower heat a smidge and let sauce reduce (no lid). Taste to see if it’s got enough salt.
When sauce reaches desired consistency, add pasta and stir well. Top with grated parmesan. Serve immediately.
We opted for a spinach flavored fettuccine which was a nice little extra flavor note. The kind you find in department stores cooks up in about 4 minutes…
Music to cook by: Cannonball Adderley “Somethin’ Else”
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