Garlic Chili Tuna Pasta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Servings
2
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Calories
541 kcal
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Course
Main Course
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Cuisine
Italian
Garlic Chili Tuna Pasta
Description
This pasta recipe begins with cooking spaghetti until al dente, then preparing a sauce in a skillet by sautéing sliced garlic, chopped chili peppers, and anchovies in olive oil to create a savory, spicy base. Sundried tomatoes add a concentrated sweetness and depth, while white wine is used to deglaze the pan and infuse the sauce with acidity.
Tuna packed in olive oil is flaked into the pasta and sauce mixture for a tender, rich protein element. Lemon zest lifts and brightens the flavors, and crushed potato chips are sprinkled over the finished dish for an unexpected crunchy contrast. Seasoning with sea salt and freshly ground pepper completes the flavor.
This dish works as a quick, flavorful meal, combining Mediterranean ingredients to create a balanced combination of spicy, tangy, savory, and crunchy textures and tastes. Using tuna packed in olive oil helps enrich the sauce, though it can be adapted if using tuna in water, by adding olive oil and herbs.
A drizzle of sundried tomato oil can further enhance the flavor when serving.
Ingredients
- 6 oz spaghetti or bucatini
- 6.5 oz tuna in olive oil
- 2 tablespoons sundried tomatoes in olive oil
- ½ cup white wine
- ¼ cup potato chips crushed
- 3 garlic sliced, cloves
- 6 anchovies
- 2 chili peppers
- 1 lemon zested
- ¼ cup extra virgin olive oil
- salt sea salt
- black pepper freshly ground
Instructions
- 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.
Notes
- Use tuna packed in olive oil for best flavor; if using tuna in water, drain thoroughly and marinate with olive oil and fresh basil for about an hour to improve taste.
- Drizzle some of the sundried tomato oil into the finished dish to add an extra layer of flavor.
- The nutritional information provided with the recipe is an estimate based on ingredients and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 40mg | 13% |
| Sodium | 285mg | 12% |
| Potassium | 767mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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