Serve with:
Directions
- 3 garlic cloves, minced
- ½ loosely packed cup (10 grams) fresh flat-leaf parsley, finely chopped
- 1 tablespoon (about 6 large leaves) thinly sliced fresh basil
- ¼ cup plus 2 tablespoons (90 ml) extra-virgin olive oil, divided
- ½ teaspoon red pepper flakes
- 2 tablespoons (40 grams) tomato paste
- 2 (5-ounce/142-gram) cans tuna in olive oil, drained
- ½ cup (120 ml) dry red wine like Sangiovese or Chianti
- 1 (28-ounce/794-gram) can peeled whole or crushed tomatoes or 1 (24-ounce/680-gram) jar tomato purée (passata)
- Kosher salt and freshly ground black pepper
Directions
- Mix the garlic and herbs together in a small bowl.
- In a large sauté pan or Dutch oven, warm ¼ cup (60 ml) of the oil over medium heat. Stir in half of the garlic-herb mixture and the red pepper flakes. Cook, stirring frequently, until sizzling and fragrant, 1 to 2 minutes.
- Add the tomato paste and cook, stirring, until caramelized, 1 to 2 minutes. Add the tuna and use a spatula or wooden spoon to break it up in the pan. Cook for another minute, stirring often.
- Increase the heat to high. Pour in the wine and simmer until it reduces by half, about 2 minutes. Add the tomatoes and a large pinch of salt, then swish some water into the empty container to catch the residual juices and add that to the pan, too. If using whole tomatoes, use a wooden spoon or potato masher to break them up.
- Reduce the heat to a low simmer. Cook the sauce until slightly thickened, stirring occasionally, about 25 minutes. Season to taste.
- Cook your pasta of choice to your liking. Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) of cooking water), along with the remaining garlic-herb mixture. Toss to combine and cook until the pasta is well coated, 1 to 2 minutes, loosening the sauce with more pasta water as needed. Divide the pasta among bowls and serve.