An excuse to eat a “piattone” of pasta

After a nice long cycling ride, I get to eat a big plate of pasta. Today it’s 90 g of mezze maniche with full jar (17 grams) of Tonnino Ventresca.

I don’t use a recipe for this, but I put one together for you. Here’s how I did it this time.

Tuna & Tomato Pasta — 1 serving
90 g dried pasta
17 g canned tuna, drained
1 tbsp (15 mL) extra-virgin olive oil
1 medium garlic clove, cracked/lightly crushed
2 anchovy fillets, drained
⅛ tsp red chili flakes, or a generous pinch
120 g tomato purée/passata (about ½ cup)
1 heaping tbsp capers, drained (about 12–15 g)
2 tbsp finely chopped flat-leaf parsley, divided
Pasta cooking water, about ½ cup reserved for finishing
Salt, for the pasta water

1. Measure out your pasta.
2. Put pasta water to boil.
3. Put a saucier pan on medium heat. Once your pan heats up at 1 tablespoon of olive oil. Add one clove cracked garlic, and a pinch of chili flake. After about 30 seconds or so add two anchovy fillets. Sauté for about a minute.
4. Don’t forget to put your pasta in when the water starts boiling. Do you wanna cook it until it’s very al dente.
5. Add the drained tuna to your sauce pan. Stir everything around for a couple minutes. Then add tomato purée. Let that come up to a simmer and reduce the heat to medium low.
6. If your sauce gets too thick, add a little bit of the pasta water to it. When your pasta is almost done, cooking add in a heaping tablespoon of Capers.
7. When your pasta is ready, added to your sauce pan. Add a couple small ladles of pasta water to the sauce pan. Add most of your chopped parsley.
8. Stir or toss vigorously for about four minutes to let the sauce thicken with the pasta.
9. Plate your pasta and sprinkle the last little bit of reserved parsley on top.