Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA
Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA — i
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Wooden spoon
- Tongs
- Serving bowl
- Pasta plate
- Stove
- Mixing bowl
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 garlic cloves, crushed
- 10 ounces fresh tuna, cut into ¼ inch cubes
- 2 teaspoons minced garlic
- 2 tablespoons chopped flat-leaf parsley
- ⅓ cup dry white wine
- 2 cups peeled seeded diced fresh or canned tomatoes
- Kosher salt, as need
- 1 pound dried spaghetti
- 1 tablespoon thinly slice or chopped mint
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