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Categories:
kosher salt tomatoes extra-virgin olive oil garlic red pepper white wine spaghetti water freshly ground pepper fresh basil
Viewed: 8 - Published at: 8 years agoIngredients
- Kosher salt
- 1 1/2 pounds plum tomatoes (6 to 8 tomatoes)
- 2 1/2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 12 ounces spaghetti
- 1 5 -ounce can light tuna packed in water, drained
- Freshly ground pepper
- 1/2 cup roughly chopped fresh basil
Method
- Bring a large pot of salted water to a boil.
- Meanwhile, puree the tomatoes in a blender or food processor; set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes and cook, stirring, until the garlic is just golden, about 2 minutes.
- Increase the heat to medium high, add the wine and cook until reduced by half, about 1 minute.
- Add the pureed tomatoes and 3/4 teaspoon salt and simmer, stirring, until the sauce thickens slightly, about 6 more minutes.
- Remove from the heat and keep warm.
- Add the pasta to the boiling water and cook as the label directs; drain.
- Return the skillet to medium heat, add the pasta and tuna and cook, tossing, 1 minute.
- Season with salt and pepper.
- Remove from the heat and stir in the basil.
- Photograph by Antonis Achilleos
