I am all about the baking and the cooking that’s going on right now. In these moments I am so glad we can turn to home made food as a source of inspiration and comfort. Even though we are physically apart we are finding ways to be together anyway and cooking is just one of those ways that we can connect across the airwaves.
In the times of Covid-19 we’re all looking for the best way to use our pantry staples. I’ve got one that I’ve been making since my early 20’s. (Do I need to tell you how long ago that was? I’m and elder millennial, that’s all you need to know for now.) In college, you learn to stretch a buck, mostly so that you can afford to party on the weekends, and Thursday, and Tuesday, sometimes Wednesday…ok basically every day except Monday. SpaghettiOs can only get you so far so I learned to make something with a little more…well, more flavor, protein and texture. No offense to SpaghettiOs.
It turns out tuna pasta is something that goes farther back beyond my college days. My Dad still remembers his mother making him a similar dish when he was growing up and living in Detroit as a kid. Sadly I never met my Grandmother, but I like to think that maybe I channel a bit of her when I make this pasta.
This dish is an excellent use of canned tuna. Tinned fish is randomly trendy right now, and tinned fish with pasta is a natural combination. If you happened to have purchased some tuna in olive oil and have no idea what to do with it, this is a perfect solution as you will actually use the olive oil rather than discarding it as you might in other applications. If you’ve got the tuna in water this is also perfect, you’ll just use olive oil to sauté your fish.
When I was in college I used pre-made breadcrumbs, so they are totally usable and delicious here, but you can turn this dish into something a little more special if you make your own breadcrumbs. It’s worth the extra time if you have bread on hand. I use this as a topping, I read somewhere that fish dishes aren’t typically served with parmesan cheese in Italy, primarily Sicily, so I generally abide by this rule, at least here.
Tuna Pasta with Breadcrumbs
Equipment
- non-stick pan
Ingredients
Breadcrumbs
- ½ cup stale bread chopped finely or processed in a food processor
- 2 tbsp olive oil
- ½ tsp garlic powder
- salt and pepper to taste
Tuna Pasta
- 8 oz pasta I prefer a short curled pasta like fusilli
- olive oil
- 2 cans tuna (about 5 oz each), drained See note #2
- 2 cloves garlic, minced
- 1 tbsp capers
- red pepper flakes OR fermented chili TJ makes a jarred fermented chili that I LOVE
- 2 tbsp chopped fresh parsley can use dried, see note #3
- Salt and pepper
- Reserved pasta water
Instructions
Breadcrumbs
- Heat oil in a frying pan over medium low heat (use non-stick and re-use later for the pasta)
- Add breadcrumbs and season with garlic, salt and pepper to taste. Toss and stir in oil until well combined.
- Toast for 5-10 minutes or until deep golden brown and crisp. Time will vary depending on the size and moisture level of your breadcrumbs.
- Once done, transfer to a bowl or plate to cool.
Tuna Pasta
- While breadcrumbs are toasting begin to heat water for pasta in a saucepan large enough to hold your pasta. Be sure to salt you water well, using a "medium" level of salt.
- Once water boils, drop pasta to cook and set up your colander for later. Cook according to package instructions. One done, reserve 1 cup pasta water, drain pasta and add back to pan, tossing with a tablespoon of olive oil to prevent sticking.
- Heat 3 tablespoons oil over medium head in a non-stick pan. (see note #2)
- Add tuna, minced garlic, capers, chili pepper flakes and black pepper if desired. Sautee for 3-6 minutes or until tuna browns a little and capers begin to bloom stirring often.
- Once done add tuna mixture to pasta along with chopped parsley and pasta water as needed, start with ½ cup.
- Serve in bowls topped with toasted breadcrumbs.