Tuna Pasta with Breadcrumbs
This is a fast and delicious way to use pantry staples in the times of COVID, or anytime!
Servings: 2 large servings
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.
Notes
#1 It's not completely necessary to make your own breadcrumbs. If you happen to have some already in your pantry, by all means use them!
#2 You can use tuna in water OR tuna in olive oil. If you're using the latter do not drain the oil, just use it in place of extra oil to sauté the tuna. If you want to "stretch" your tuna you can certainly use one can.
#3 If you don't have fresh parsley on hand, you can sub in another fresh leafy something like cilantro or even scallions. You could also chop up a little kale! Dried parsley can also be used, you could add this to your breadcrumbs if preferred.