Pasta with tuna

Name: Pasta with tuna - Amelia K.
Ingredients: pasta; in my case; spaghetti a can of tuna chunks half a zucchini 2 peeled tomatoes; from a can and 2 tablespoons of the corresponding sauce oil salt; pepper basil; oregano; fresh parsley; a bay leaf 3 cloves of garlic 100 ml. water

Pasta/Pizza - Pasta with tuna by Amelia K. - Recipia

Pasta with tuna and zucchini is perfect for those days when I want to quickly put something warm on the table without preparing a complicated sauce. The sauce is made from tomatoes, zucchini, and a few spices, and the tuna is added at the end so it doesn't dry out. I used spaghetti, but the recipe can be made with any pasta you have on hand. Quick Info Total time: about 25-30 minutes, depending on the cooking time of the pasta Preparation time: not specified separately; ingredients are prepared before cooking Cooking time: 20 minutes for the sauce, then 2 more minutes after adding the tuna, plus the pasta cooking time Servings: the number of servings depends on the amount of pasta used Difficulty: easy Recipe type: pasta with tuna, tomato and zucchini sauce Ingredients Pasta, in my case spaghetti One can of tuna chunks Half a zucchini 2 peeled canned tomatoes 2 tablespoons of the corresponding tomato sauce Oil Salt and pepper Basil Oregano Fresh parsley 1 bay leaf 3 garlic cloves 100 ml water The quantities for oil, salt, pepper, and herbs are not specified in the original recipe, so they are used to taste. Preparation method 1. Prepare the ingredients I finely chop the three garlic cloves. The canned tomatoes are cut into small pieces, and the half zucchini is diced. The pieces do not need to be perfectly equal, but they should be small enough to cook at the same time. 2. Start the sauce I put a little oil in a pot or deeper pan and lightly sauté the garlic. I keep it just long enough to soften and release its aroma into the oil without browning too much. 3. Add the tomatoes and zucchini I add the chopped tomatoes, the two tablespoons of sauce from the can, and the diced zucchini over the garlic. I add the bay leaf, basil, oregano, salt, and the 100 ml of water. I mix the ingredients and let the sauce simmer for about 20 minutes on low heat. During this time, the zucchini cooks, and the tomatoes form the base of the sauce. If the heat is too high, the sauce reduces quickly and can catch, so I let it simmer gently. 4. Add the tuna After 20 minutes, I add the canned tuna chunks to the sauce. I season with pepper and let the dish cook on the heat for about 2 minutes. The tuna is already cooked, so it doesn’t need long boiling. I turn off the heat, then remove the bay leaf if it is easy to find. Finally, I add the finely chopped parsley. 5. Cook the pasta The pasta is cooked separately according to the time indicated on the package. I drain them after they are ready and place them on plates. 6. Serve I put the tuna, tomato, and zucchini sauce over the pasta and serve the dish while it is hot. Why I make the recipe often I like it because the sauce is made from common ingredients and doesn’t require many steps. The zucchini balances the tomato sauce and adds a pleasant texture, while the tuna makes the dish more substantial. Additionally, I can cook the pasta while the sauce is on the heat, so everything is ready almost at the same time. It is also an easily adjustable recipe depending on the amount of pasta I have. If I prepare less, I use only part of the sauce, and the rest can be saved for later. Tips The garlic should be lightly sautéed. If it browns too much, it can give the sauce a bitter taste. Cooking on low heat helps the zucchini cook without the sauce reducing too quickly. Depending on how much water the tomatoes contain, the sauce can be thicker or thinner. The tuna is added towards the end and only kept on the heat for a short time. This way, the pieces remain more pleasant and do not become dry. Salt should be added carefully, especially if the tuna and canned tomatoes are already salty. It is easier to add more at the end than to correct an overly salty sauce. The parsley is added after turning off the heat so that its aroma remains fresher. Substitutions Spaghetti can be replaced with other pasta, depending on what you have at home. The cooking time should be checked on their packaging. Peeled canned tomatoes are the ones used in the original recipe. I wouldn’t replace them with fresh tomatoes without considering the amount of liquid, as the sauce may turn out differently in texture. If you don’t have fresh parsley, it can be omitted. However, in the original version, parsley is added at the end and completes the sauce. Variations For a version with a more intense herb flavor, the combination of basil and oregano from the base recipe can be kept without changing the other ingredients. If you prefer more visible pieces of vegetables, the zucchini can be cut into slightly larger cubes. It just needs to be left on low heat long enough to cook. The sauce can be left on the heat a little longer if you want it thinner, but the tuna should be added only after the sauce has reached the desired consistency. In the original recipe, the tuna is added after the 20 minutes of boiling and cooked for two more minutes. Serving ideas The pasta is served directly on the plate, with the sauce placed on top. The fresh parsley is added to the sauce at the end, before serving. The dish is substantial enough to be served as a main course. No complicated sides are needed, as the sauce already contains tomatoes, zucchini, and tuna. Frequently asked questions Can I use shredded tuna instead of chunk tuna? Yes, but the texture of the sauce will be slightly different. The original recipe uses chunk tuna, which remains easier to spot among the vegetables and pasta. Shredded tuna can disperse more in the sauce. When should I add the tuna? The tuna is added after the sauce has simmered for 20 minutes, then left on the heat for about 2 minutes. There’s no need to add it at the beginning, as it is already cooked. Can I prepare the sauce before the pasta? Yes. The sauce can be made first, and the pasta can be boiled separately according to the package instructions. It is only important that the pasta is ready before serving. What do I do if the sauce is too thick? A little water can be added, but the recipe already contains 100 ml of water, which is added with the tomatoes and zucchini. It is better to monitor the sauce during cooking and avoid too high a heat. Is it necessary to drain the tuna can? The recipe specifies adding the canned tuna to the sauce without mentioning draining it. The amount of liquid can influence the final consistency, so it is useful to consider how much liquid is in the can when preparing the sauce. Nutritional values The values below are estimates and cannot be exact, as the amount of pasta, the amount of oil, the weight of the tuna can, or the number of servings are not specified. For one serving from a quantity divided in two, with a regular serving of spaghetti and a moderate amount of oil, the rough estimate is: Calories: approximately 450-600 kcal Protein: approximately 25-35 g Carbohydrates: approximately 60-80 g Fats: approximately 10-20 g Fiber: approximately 5-8 g Most calories come from pasta and oil, while the tuna mainly contributes protein. The values can vary quite a bit depending on the type of tuna, the amount of pasta, and the amount of oil used. Storage and reheating If there is leftover sauce, it is stored in the refrigerator in a sealed container. The pasta is better kept separate from the sauce, as they absorb the liquid and can become soggy. The sauce and pasta can be easily reheated on low heat or in the microwave. If the sauce has thickened too much, a little water can be added during reheating. For better texture, it is preferable not to keep the pasta mixed with the sauce longer than necessary.

Pasta with tuna

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