Spicy Tuna Sauce Coated Spaghetti (Pasta dish with spicy tuna sauce)

Spicy Tuna Sauce Coated Spaghetti (Pasta dish with spicy tuna sauce)

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Blimey, you won't believe this, it’s an Italian staple - a fusion of traditional and modern flavors. Think of this recipe as a daily dish that Italian factory workers like Giovanni would devour, preparing by Maria in a hearty, rustic manner. This bad boy's no traditional lasagna or tortellini, but it's a classic Italian dish for every day.

I've twisted the classic recipe to suit my taste buds and added some Chili peppers to make a sizzling Tuna Arrabbiata sauce.

• Servings: 2
• Difficulty: A cinch
• Total Time: 25 Minutes
• Active Time: 10 Minutes

Ingredients (8)

• 200 grams of spaghetti (De Cecco works wonders, if you happened to stock some)
• A small can of tuna (Olive oil pack is the dream)
• 1 clove of garlic (Beat it, just a little smash with the back of the knife)
• 1/2 of a small/medium-sized onion (Chopped)
• Cayenne pepper
• 1 can of diced plum tomatoes, without the basil and other herbs if available
• 1 tablespoon Olive Oil (Reduce if you use tuna in oil)
• Optional: Chopped Parsley

Instructions

1. Toss the tuna water or oil. If it's packed in water, smash it up in a bowl with a teaspoon of olive oil; go for the regular oil if you're out of olive.
2. Fill up a big pot with water and half a teaspoon to a teaspoon of salt. My choice's coarse sea salt (around a teaspoon adds the perfect kick), but fine salt demands a different ratio. Toss in the salt, and trust me, don't let anyone tell ya otherwise. Saltless pasta is as exciting as a sugarless birthday cake. Bring to a boil.
3. In a saucepan, sauté the garlic in olive oil on low heat until it turns golden, never letting it burn. Burning garlic is a cardinal sin.
4. Add the chopped onion and sauté until it becomes translucent.
5. Add the smashed tuna and sauté for a couple of minutes.
6. Add the can of tomatoes and mix it all up. Cook on medium heat until it boils and then low heat until the tomatoes soften, signaling they're done. Add water if it gets too dry, then spice to your heat preference with cayenne pepper.
7. About 2 to 3 minutes after the tomatoes start cooking and the water boils, pop the pasta in. Give it a stir after a couple of minutes to avoid sticking. The pasta time estimate is a guideline, typically leading to mushy, overcooked pasta. Invest in pasta from reliable Italian companies: De Cecco and La Molisana are best, and Barilla is acceptable on a budget. Italian pasta quality matters, altering the texture significantly. The difference lies in the drying process and the starches' structure.
8. When the pasta is al dente, even a tad too firm, nab a little cupful of water out of the pot and save for later. Drain the pasta. Never rinse. Return the pasta to the pot and incorporate the sauce. If the pasta isn't quite al dente, and the sauce is on the dry side, turn up the heat and let it cook in the sauce, allowing the pasta to soak up the sauce. If the sauce feels too dry, add some of the cooking water. This step imparts a restaurant-like flavor. If you're running short on time, go ahead and cook the pasta until desired texture and add the sauce, mix, and voila!
9. Serve with chopped parsley on top.

Background

Tuna Arrabbiata Sauce is not a traditional Italian classic, but it might be a creative spin on the Arrabbiata sauce fused with tuna. Let's trace the history and context of these components separately.

Arrabbiata Sauce's Origins

Arrabbiata is a fiery tomato sauce maturing from Rome, Italy. Its name means "angry" in Italian, reflecting the spicy kick from the red chili peppers. The sauce usually consists of garlic, tomatoes, red chili peppers, and olive oil, often paired with penne pasta, hence the popular dish Penne all'Arrabbiata.

Traditional Arrabbiata Sauce in Italian Cuisine

Arrabbiata sauce played a significant role in traditional Italian cooking, particularly in Rome. The bold, spicy flavors complemented everyday meals, gaining popularity during the summer when fresh tomatoes and chilies were abundant. The simplicity of ingredients and speedy preparation make Arrabbiata sauce a favorite among Italians.

Tuna in Italian Cooking

While tuna is part of Italian fare, it's not frequently coupled with tomato-based Arrabbiata sauce. Tuna usually features in salads or seafood pasta dishes like Spaghetti al Tonno, combining garlic, onions, capers, and sometimes tomatoes.

Tuna-Arrabbiata Sauce Fusion

Mixing tuna with Arrabbiata sauce could be an unexpected turn in traditional Italian cooking. However, in contemporary Italian cuisine, bold flavor combinations are increasingly popular. This fusion brings together the richness of tuna with the fiery zest of chili peppers and garlic in the Arrabbiata sauce, making for a spicy and savory pasta dish.

In summary, Tuna Arrabbiata sauce isn't an ancient Italian classic but could reflect a modern culinary twist that marries the flavor of spicy chili peppers with the richness of tuna, delivering a sizzling pasta dish. If you're looking for an Italian classic involving tuna, Spaghetti al Tonno may have been on your mind, though it doesn't traditionally include Arrabbiata sauce.

This Tuna Arrabbiata recipe offers a contemporary take on nutrition and traditional Italian flavors, merging an inventive spin on the classic Arrabbiata sauce with the richness of tuna. For those seeking a daily dish with a spicy kick, this quick and easy recipe is an excellent choice. Made with authentic Italian ingredients like De Cecco spaghetti and fresh plum tomatoes, it's sure to please your taste buds, especially for experimental cooks aiming to explore Italy's modern culinary landscape.

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