RECOVERED RECIPE (Tuna Aglio e Olio, originally posted March 26, 2024) –
As many of you know, I lost the prior ten months of melinmac cooks posts in September. This is one of those posts. I’m now trying to rebuild. Luckily I save all of the pictures on my hard drive, but the content of the lost posts, including recipes, are not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!
Rocco’s Tuna Aglio e Olio
Ingredients
- 12 ounces Barilla gluten-free spaghetti
- 2 cans tuna, packed in oil
- 5 anchovies
- 12 ounces baby spinach
- 3 heads garlic
- fresh parsley
Instructions
- Put the pasta water on to boil and prep the garlic – Fill your pasta pot with water and bring it to a boil. While it's coming to temp, peel and coarsely chop the two heads of garlic and mince the other head of garlic. Chop the parsley and set aside.
- Start the sauce and drop the pasta – Heat the olive oil in a large skillet. Add the coarsely chopped garlic and the anchovies. Cook over medium heat until the garlic begins to take on some color. Add the tuna and its oil to the pan, breaking it up with your wooden spoon as much as possible. Once the pasta water has come to a full boil, salt the water generously, then drop in the pasta. Stir and set your timer for 2 minutes shy of the pasta cooking instructions on the box.
- Strain the pasta and add it to the skillet – Reserve 1 cup of the pasta cooking water, then strain the pasta. Add the minced garlic to the skillet then pour in the pasta. Stir to combine and remove from the heat.
- Finish – Add the spinach to the pan and cover it. After the spinach has wilted, use tongs to toss the pasta, the sauce, and the spinach, adding a bit of the reserved pasta water if needed. Pour into a serving bowl or individual bowls, and serve.
