How To Make An Easy Florentine Pasta with Italian Tuna or Pulled…
How to Make a Vermouth Spritz | John Cusimano
Stop Everything and Listen to "Buongiorno Baby"—the Song John Co…
How to Make Bistecca (Porterhouse) with Walnut Salsa Verde and C…
Rachael Reveals Her Favorite Place to Eat in Tuscany, Italy | Q …
What's In Our Meal Bag? 3 Sweet Stories from Viewers Who Tried R…
Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…
How to Make Roasted Honey-Soy Green Beans | Rachael Ray
We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …
How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray
How to Make Caramel Apple Shortcakes | Grant Melton
How to Make Sausages with Apples and Onions & Charred, Spiced Ca…
Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …
How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…
How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…
How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…
Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …
How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…
How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"I make this dish with fresh or defrosted spinach and pantry staples like tuna and canned cherry tomatoes or semi dried tomatoes," Rach says. "My sister Maria is not a fan of tuna, so I make a second batch for her with pulled/shredded rotisserie or poached chicken."
Try pairing this easy Italian pasta with John's Italian 75 Cocktail, which he describes as a "negroni with champagne."
Ingredients
- 1 bag of frozen spinach (16 ounces) OR 1 pound fresh spinach, defrosted (if using frozen) or blanched and drained (if using fresh), then squeezed dry with a towel and chopped
- About ¼ cup EVOO
- 1 large shallot or small onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 teaspoon red pepper flakes
- 1 lemon, 1 tablespoon zest and juice of ½ (about 2 tablespoons juice)
- A little freshly grated nutmeg
- 1 can Italian cherry tomatoes (14 ounces) OR 1 ½ cups semi-dried tomatoes (lightly drained and chopped) OR 2 cups halved fresh cherry tomatoes
- ½ cup dry vermouth or white wine
- 2 jars or cans Italian tuna in oil (6-8 ounces each), drained and flaked OR 2 cups pulled/shredded cooked chicken
- 12 ounces to 1 pound spaghetti, chitarra or bucatini
- 1 cup grated Parmigiano-Reggiano or Romano cheese, optional
Yield
Preparation
Bring a pot of water to a boil for pasta.
Process the spinach, defrosted or fresh.
Heat a large skillet over medium heat with EVOO, 4 turns of the pan, add shallots or onion and season with salt and stir 2 minutes, add garlic, chili flakes, nutmeg, and zest of 1 lemon, add spinach and loosen it up, season with red pepper and, add juice of ½ lemon. Add tomatoes and break them up, add vermouth or wine and simmer at a good bubble for 10 minutes. Add tuna or chicken to heat through.
Cook pasta a minute less than directed on package in salted water, save a little starchy cooking water, toss pasta with sauce and cheese and serve.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
