Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic, and Basil offers a layered flavor experience with a savory twist on classic ingredients.
Keywords
- Fish & Seafood
- Quick
- Main Courses
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Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Serving bowl
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 6 tablespoons olive oil
- 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 2 anchovy fillets, minced
- 1 cup roasted red peppers, (7 ounce jar), cut into 1/2-inch pieces
- 1/2 cup dry white wine
- 2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
- table salt
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil, or fresh chopped parsley
- 1 pound penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
- Ground black pepper
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