The killer dough I make when I don't have time and no plan

I wrote more than the decent share of my Pantry Pasta recipes, but most of all I come from my old colleague and friend Sasha Marx. One night when I caught a “oh, crap I have to feed the kids and it's almost going to go to bed” a recipe for dough for al tonna What I do almost always. The result is guaranteed to be more special than the time and effort recommends.

Only with the basics of the cabinet -a box of tomatoes, some olive oil -packaged tuna, garlic, dried spaghetti, red pepper -this is a breathtaking dish that can be baked in minutes. Boil the dough, bake the garlic until slightly golden, simmer the sauce, flush into the tuna, throw it together and finished. Parsley is a nice supplement, adding a little fresh green taste just before serving, but it can be selected. The dough is better with it, but it's still great.

Tips to make the best dough of tuna

I only have a few tips. The first one is often repeated: the quality of the ingredients matters. With so few ingredients, the pasta al tonno only shines if the canned tomatoes are great; If the tuna is not the the-the-the-the-dry disk that is best mixed with the mayonal with the tuna salad (canned ventresca, the belly, a splurge, but great here); And when spaghetti has a rough texture from bronze-death extrusion, not the smooth, plastic feeling of cheap supermarket stuff.

The second is to spend time. Yes, this is a quick recipe. But let the garlic become gilded slowly, developing its taste and penetrating the oil without having a fierce, fried taste. Be sure to pull the dough out of the water a little early and finish in the sauce to be coated in a smooth tomato glaze. All in all, it's two or three minutes, insignificant in the system of things, but critical of the food.

The result is a delicious, shiny and fruity tomato sauce, which is decorated with essential tuna and light sea aroma, which can cause Tuesday night's taste as if you were on the Italian Riviera.