Pantry Tuna and White Bean Pasta

Version v1 current · History (1)

Serves 4

Ingredients

• 280 g spaghetti
• 100 ml pasta water
• 30 ml olive oil
• 3 garlic cloves (sliced)
• 400 g diced tomatoes (1 can)
• 400 g white beans (1 can, drained and rinsed)
• 240 g tuna (2 cans, oil- or water-packed, drained, broken into flakes)
• 1 lemon
• 10 g flat-leaf parsley (chopped)
• salt
• black pepper
• 30 g parmesan (grated, optional)
• 2 g red-pepper flakes (optional, table-side only — keep Cozy's portion plain)

Steps

1. Bring a pot of salted water to a boil. Cook spaghetti (280 g) according to package directions until al dente. Reserve pasta water (100 ml) before draining.
2. Meanwhile, heat olive oil (30 ml) in a large pan over medium. Add garlic cloves (3) and cook until fragrant but not browned, ⏲ 1 minutes.
3. Add diced tomatoes (400 g) and simmer, stirring occasionally, until slightly thickened, ⏲ 8 minutes.
4. Stir in white beans (400 g) and tuna (240 g). Warm through, ⏲ 3 minutes, stirring gently so the tuna doesn't turn mushy.
5. Toss the drained pasta into the pan with a splash of the reserved pasta water to loosen the sauce. Stir in the zest and juice of lemon (1) and flat-leaf parsley (10 g). Season with salt and black pepper.
6. Serve with parmesan (30 g) and red-pepper flakes (2 g).