Roast fresh tomatoes or just grab a can out of the pantry for this simple Tuna Tomato Pasta, one of the quickest, most delicious weeknight recipes around.
Note: This recipe works great with whole wheat pasta.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 6 ripe tomatoes or 1 can (14.5 oz) whole peeled tomatoes
- 2 Tbsp. olive oil
- 1/2 tsp. salt plus more for cooking pasta
- 12 oz. spaghetti (whole wheat works great)
- 4 cloves garlic, minced
- 1/4 tsp. red chile flakes
- 1/2 cup red wine
- 2 Tbsp. red wine vinegar
- 1 can (6 oz.) Pacific albacore tuna*
- Freshly ground black pepper
- If using fresh tomatoes, preheat oven to 375°F. Put tomatoes in a small baking dish, drizzle with olive oil and salt, and bake until bubbling and tender, about 30 minutes. Remove, let cool a bit and chop up (I find using a pair of kitchen shears to just cut them while they're in the baking dish in convenient). If using canned tomatoes, cut them up (a pair of kitchen shears can cut them up in the can!).
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Before draining, remove 1 cup of the pasta cooking water. Drain and set aside.
- In the same pot, heat olive from tomatoes or, if using canned tomatoes, the 2 Tbsp. olive oil. Add garlic and red pepper flakes and cook, stirring, for a minute. Add red wine and sizzle. Add tomatoes, vinegar, and tuna and bring to a boil. Cook, stirring occasionally, until liquid in evaporated by half. Add pasta liquid, bring to a boil, and pasta. Cook, stirring, until a lovely glossy sauce clings to the pasta.
- Serve hot with freshly ground black pepper.
Makes 3 to 6 servings Tuna Tomato Pasta.
*See why I always use Pacific albacore tuna.