We asked one of our favorite cooks and food consultant Selina Ocampo to share with us an easy and delicious pasta recipe to whip up at any time of the day. She gave us a step-by-step guide to a delicious tuna pasta, without travelling further than your kitchen pantry!
- 230 g spaghetti or other long pasta
- Kosher Salt
- 160 g bottled tuna belly fillets, drained (regular tuna and sardines will work too)
- 4 garlic cloves, thinly sliced
- 40 g capers, roughly chopped
- 40 g sun dried tomato, roughly chopped
- 2 tsp. finely grated lemon zest
- ¼ cup Extra virgin olive oil
- Parmesan, freshly grated
- 2 tbsp. fresh lemon juice
- 1/3 cup dill, parsley or basil
- Salt and Pepper, to taste
- Red Chili flakes (optional)
- Bring a large pot of salted water to a boil.
- Meanwhile, In a heat proof bowl add tuna belly, garlic, capers, sun dried tomato, lemon zest, extra virgin olive oil, salt and pepper to taste.
- Cook pasta stirring occasionally, until very al dente (2-3 minutes less than the packaged directions). While pasta is cooking, let the bowl sit over the pot like a makeshift double boiler. This technique will warm all the ingredients while maintaining its moisture. Canned tuna (or sardines) doesn’t need to be cooked, otherwise it will get dry and tough by the time you serve. If the water boils over, remove some pasta water and continuously remove the bowl on and off the pot.
- Once pasta is al dente, reserve ¼ cup of pasta water and drain the remaining liquid. Using tongs, add pasta into the tuna mixture and toss together. Add freshly grated parmesan cheese, dill and fresh lemon juice. Adjust seasoning to taste.
- Bust out that extra virgin olive oil you’ve been saving and finish your pasta with a hefty splash! Add chili flakes for some heat.
If you have time and want to add more texture, take your stale sourdough and coat it with extra virgin olive oil and salt. Bake in a 350 F oven until golden brown. Roughly chop and sprinkle on top of your pantry pasta!