A go-to recipe for busy days, featuring canned tuna. Chef Koutarou presents a simple recipe that can be prepared in just 10 minutes. The sauce, packed with the savory flavors of garlic and tuna, coats the pasta for an irresistible taste. Serve with refreshing Japanese basil.
Ingredients
Main Ingredients (2 servings)
- Spaghetti 160g
- Garlic 1 clove
- Canned Tuna (small) 2 cans (drained)
- Japanese Basil (Shiso) 3-4 leaves (optional)
Seasonings
- Salt 1 tbsp
- Olive Oil 2-3 tbsp
- Soy Sauce 1 tsp
- Pepper (to taste)
- Finishing Olive Oil (optional)
Steps
- Bring 1.5L of water to a boil in a pot and add 1 tbsp of salt.
- Finely mince 1 clove of garlic.
- Add 2-3 tbsp of olive oil and the minced garlic to a frying pan over low heat. Sauté gently until fragrant. **Key Tip:** Be careful not to burn the garlic. Turn off the heat when the garlic is just slightly colored.
- Once the garlic is colored, add the drained 2 cans of canned tuna (small). Sauté the tuna with the olive oil and garlic, cooking off excess moisture to concentrate the flavor.
- Add about one ladleful of pasta cooking water to the pan and simmer briefly to create the garlic tuna sauce. **Key Tip:** The starch from the pasta water will thicken the sauce, making it delicious.
- Directly add the drained 160g of spaghetti to the frying pan with the sauce, without draining it in a colander. Toss thoroughly to coat with the oil-based sauce.
- Turn off the heat and add 1 tsp of soy sauce to enhance the overall flavor.
- Add the chopped 3-4 leaves of Japanese basil (shiso) if desired, and toss briefly to preserve its aroma.
- Plate the pasta. Season with pepper to taste, and finish with a drizzle of your favorite olive oil.
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