Rach's easy tuna pasta made with canned tuna is a pantry staple classic.
"This is delicious hot or cold," Rach says. "You can have it the next day as a tuna pasta salad for a nice cold refreshing lunch."
- ½ pound short-cut pasta, such as penne or mezze rigatoni or macaroni
- About 2 tablespoons extra-virgin olive oil (EVOO)
- 4 to 5 tablespoons butter, 5 tabs
- 5 to 6 anchovy filets
- 4 to 5 large cloves garlic, thinly sliced or chopped
- 2 teaspoons Calabrian chili paste, or 1 teaspoon red pepper flakes
- 3 tablespoons capers, drained
- One 6-ounce can line/pole-caught sustainable tuna, drained and flaked
- ½ cup dry vermouth or white wine
- 1 lemon, juiced
- ½ cup chopped fresh herbs, such as flat-leaf parsley, dill, and celery tops
- Very thinly sliced red or white onion, to serve
Bring water to boil for pasta, salt water, and cook a minute less than package directions.
Meanwhile, heat a large skillet over low heat with EVOO, 2 turns of the pan, then add butter over medium heat and let it melt, bubble and begin to brown, then stir in anchovies, reduce the heat to low, cover and melt anchovies into the butter and oil. Add garlic, calabrian chili paste, and capers, stir, then add tuna, breaking it up, and crank the heat back up a little to heat it through. Add the vermouth to the sauce and reduce heat to simmer.
Drain pasta, reserving a cup of starchy cooking water. Add pasta to the brown butter sauce with tuna along with the starchy cooking water, the juice of a lemon and the herbs, then toss and let it absorb all the delicious flavor. Serve topped with very thinly sliced onions.