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Playing How To Make An Easy Florentine Pasta with Italian Tuna or Pulled Chicken | Pantry Meal | Rachael Ray

"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

Serves: 4

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.