Spaghettini with tuna
SPAGHETTINI WITH TUNA
Note: This dish is based on the Italian dish Spaghetti al Tonno. Usually it's served without tomatoes, but it adds a little heft to the meal if you like a tomato with your pasta. Use a good-quality tuna (the better the tuna, the better this dish will be). From "Quick & Kosher, Meals in Minutes," by Jamie Geller.
• 1 (1-lb.) box spaghettini (thin spaghetti)
• 1/4 c. olive oil
• 2 garlic cloves, minced
• 2 (6-oz.) cans tuna in oil, undrained
• 2 c. vegetable broth
• 1 (28-oz.) can whole plum tomatoes, if desired
• 3 tbsp. finely chopped fresh parsley
• Red pepper flakes
Prepare pasta according to package directions.
In a medium saucepan, heat oil over low heat. Add garlic and cook for 2 minutes, until fragrant, being careful not to burn.
Add tuna with the oil from the can; mix well. Stir in broth and tomatoes, breaking up the tomatoes with a spoon. Increase heat to medium. Cook for 10 minutes, stirring occasionally, being careful not to break up the tuna too much.
Add parsley and red pepper flakes, and cook for 1 to 2 minutes more, stirring occasionally.
Pour over spaghettini and serve with crusty bread.
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