Spaghetti with Tuna has a boring reputation. However, I first had this sauce during a geological field trip in the Apuan Alps: It had been raining for a week, and we were wet, cold, and miserable. When Marco was done feeding us, we were still wet, still cold, but satisfied. And I still make it when I'm out camping.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- A six-ounce can of tuna packed in oil or salt-water
- 1/4 cup (half a stick) unsalted butter
- 1/2 cup grated Parmigiano (or more, to taste)
- Salt and pepper to taste
- 1 pound Spaghetti
Preparation:
Set the spaghetti to boil. Meanwhile, drain the tuna and transfer it to the serving dish. Mash it well with a fork, then work the butter and cheese into it, stirring briskly until the mixture is well amalgamated (this is easier if you warm the bowl over the pasta water). Check seasoning. When the pasta is cooked, drain it and stir it into the sauce.
Yield: 4 servings spaghetti with tuna sauce.
A wine? A simple fairly brisk white, perhaps a Gavi.
Yield: 4 servings spaghetti with tuna sauce.
A wine? A simple fairly brisk white, perhaps a Gavi.
