I remember perfectly the first time I ate pasta with tuna, because I had a stomach ache of the kind that only embarrassment gives you enough courage not to go walking hunched over with your nose touching your knees, with the false illusion that you will feel better in that position. As bad as it sounds, I confess: I chose the linguine al tonno, without reading the menu, since the different parts of my body were each doing their own thing. They were ignoring my will. All my mental strength was concentrated, Jedi-style, on lifting one of the hands that were compressing my stomach toward the daily specials list and convincing my index finger to stand up and point at something for the waitress who was waiting with very fake pity.
Well, I chose Andy from Little Britain style. They had gone a bit overboard with the oil, but I ate it and forgot about the damn stomach ache. I know that pasta didn’t have any kind of miraculous power and that the pain had simply appeared because I’m very foolish and had forgotten to eat breakfast, but I grew fond of the invention. Without varying much, there are several versions of the dish. The restaurant’s, for example, didn’t have rosemary or chili. This one I’m giving you here is much tastier and is prepared just as quickly as the other one.
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The card
- 200 g linguine
- 160 g canned tuna in water (more or less)
- ⅓ glass dry white wine
- 1 sprig of rosemary
- 1 garlic clove
- Half a dried chili or one small one
- Parsley
- Start heating plenty of water for the pasta and add salt when it starts to boil.
- Heat a good splash of oil in a pan large enough to sauté the pasta and tuna over low heat.
- Add the halved garlic clove, the chili, and the sprig of rosemary to the pan.
- When the garlic is golden, add the tuna and toss it a couple of times so it picks up a bit of the flavor from the garlic, rosemary, and chili.
- After two minutes, or the time it takes for the tuna to heat through a little, add the white wine and let it reduce.
- Drain the pasta, reserving half a ladle of the cooking water, and add them to the pan.
- Sauté the pasta with the contents of the pan and serve, sprinkling a little fresh chopped parsley on top.