If there’s anything I love, it’s a dinner that I can make from ingredients I keep in the house. It’s very forgiving, and so very tasty. And I owe its creation to my friend Joe. We have shared many a bottle of wine over this meal. Yes, I’ve added to it over the years, but the spirit is still the same. It’s a fantastic Mediterranean dish with bright favors and good memories.
To make it exactly as I have, you’ll need:
- 2 cans of solid albacore tuna in olive oil (joe always used Tonno brand, but I deviated and used one can of the new Bumble Bee Olive oil and Sundried Tomato and one plain in olive oil)
- 5 tablespoons of extra virgin olive oil
- 4 cloves of garlic, sliced thin
- 2 tablespoons of capers
- palmful of julienned sundried tomatoes (in oil or without)
- lemon zest and juice of half the lemon
- Pinch of sea salt
- red chili flakes, to taste
- one box of angel hair pasta, cooked al dente
This is the most painfully easy recipe you may ever make, and it takes only one pot and one skillet.
Ready? Get the pasta water boiling, and salt the water until it tastes like the ocean. In your skillet, add the olive oil and the sliced garlic. Put that on medium-low until it just starts bubbling…don’t burn the garlic!
Next drop in the two cans of tuna, oil and all. Resist the urge to break up the tuna as this will happen on its own. If you mush it up, it’ll resemble cat food, and there’s nothing appealing about that! Joe was a stickler about this. See how lovely it can look if you leave it alone?
Turn off the skillet with the tuna and drain the pasta. You’re done. That’s it. Serve yourself as much as you’d like. By the way, some consider this a faux pas, but I absolutely love to grate fresh Parmesan cheese over the top. Do it or don’t, although I totally recommend it.
Happy eating, everyone, and thanks, Joe!