This canned tuna pasta is very easy and quick to cook. Plus the fragrant golden garlic and chilli, it’s irresistible! Brussels sprouts are added for nutrient balance too!
Here are two things that worth noting.
First, the garlicky and spicy fragrance.
For serving 2 people, there should be more garlic to enhance its flavour. So, I used 5 cloves this time. Also, chillies were cut into small pieces (seeds removed), to release the pungent chilli aroma, but not too spicy.
Second, beware how much oil to use.
This canned tuna pasta is like a peperoncino, so the garlicky oil is a key. But pay attention how much you have to use.
In my case, I used 3 tablespoons plus a whole can of tuna’s oil, and the oil is absorbed quickly after being mixed with pasta. I didn’t feel dry when eating, but my lips became shiny, meaning that the oil was enough. Then I remember that in a restaurant, there was quite an obvious amount of oil on the plate when I finished. 😛
Ingredients
Serves 2
- 160 g spaghetti
- 4-5 cloves garlic, sliced
- 1 dry chilli, deseeded
- 180 g canned tuna(in oil)
- 8-10 Brussels sprouts
- 3 tbsp olive oil
- salt and pepper
- lemon juice
How to Make Tuna and Brussels Sprouts Peperoncino
- Bring a pot of water to boil, add 1% salt and cook pasta. Trim the Brussels sprout and cut into quarters.
- Heat the olive oil in a pan, fry the garlic and chilli over low heat. Set aside the garlic when it became golden.
- In the same pan, pan-sear the Brussels sprouts with a pinch of salt and pepper, until lightly browned. Add the whole can of tuna, follow by the pasta cooking water (approx. 4 tbsp), put the lid on and bring to a simmer, to let the Brussels sprouts cook through.
- Return the pasta to the pan and give them a quick stir. Freshly squeeze in lemon juice and mix again. Add more salt and pepper if needed. After plating, add freshly grounded black pepper and the golden garlic slices on top.
