Pasta Aglio e Olio With Tuna
Recipe by Sheela Prakash | Total time: 40 minutes Adding flaked tuna to pasta aglio e olio (pasta with garlic and oil) turns the ultimate Italian pantry pasta into an even more satisfying meal that requires no added time or effort. While oil-packed tuna lends an especially nice lushness here, you can use tuna packed in water, too. That’s because marinating the tinned fish in lemon zest and juice while the pasta water comes to a boil and the pasta cooks helps even subpar tuna lose any muted canned flavor. But perhaps the biggest win here is that by wilting in an entire clamshell of arugula (or baby spinach or kale, if you prefer) at the end, you’ve got a complete dinner on your hands; no salad required. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
|
