Tuna pappardelle
You can use any kind of pasta but pappardelle or fettuccine work great. When tomatoes are in season I use fresh ones instead of canned. Tuna is a great source of protein and omega-3 fatty acids but it is also high in mercury, which is a toxic heavy metal. The safest canned options (from the lowest mercury content to the highest) are light tuna, skipjack or albacore.
Ingredients
- 3/4 lb pappardelle or fettuccine about 3/4 package
- Salt
- 2 tbsp olive oil
- 1 clove garlic
- 1 15 oz-can crushed tomatoes or 2 fresh chopped tomatoes
- Parsley picked and chopped
- Pepper
- 10 oz canned tuna drained (2-3 cans)
- 2 tbsp anchovy paste
Instructions
- Cook the pasta in salted water and drain.
- Heat oil in a saute pan and add the garlic. Cook just for a minute so it doesn’t burn and become bitter.
- Add the tomatoes, half of the parsley, salt and pepper. Simmer until the sauce thickens slightly, about 5 minutes.
- Crumble in the tuna and add the anchovy paste. Cook for 5 minutes.
- Mix with the pasta.
- Plate and garnish with parsley.