Christmas Eve for us is just not the same without a bowl of pasta with tuna. This recipe is inspired by Steve’s uncle. Steve’s Zio Iginio whom we lost last month was born and raised in Trento which is the Northern part of Italy. He lived in the mountains right on the border of Germany and made this dish for us all the time. This is my take on his pasta with tuna and inspired by him and hopefully honouring him today. Rip Zio Jimmy we all miss you and love you. This recipe makes 2 large portions or 3 small. You will need:
Creamiest Pasta with Tuna
- 1.5 large cans of tuna — discard the oil or water
- 5 tablespoons butter
- tablespoon olive oil
- pepper to taste
- 250 grams short pasta of choice cooked in boiling salted water
- 2 ladles of pasta water
- chilli pepper oil + fresh parm optional
- In a skillet on medium heat add the butter and olive oil and make sure it shimmers.
- Drain the oil or water from the cans of tuna and add it into the butter and olive oil. Break it up and cook until the tuna “ pops ” and it’s nice and golden. Add some pepper to taste and take it off the heat. In the meantime make sure you are boiling your pasta of choice in salted water until al-dente.
- When the tuna is nice and golden take it off the heat completely, once the pasta is finished boiling add it in with the pasta starchy water which is liquid gold.
- Top it off with some fresh Parm or chilli oil and don’t forget to share this recipe with your love ones. Enjoy.