spicy tuna pasta with creamy fra diavolo sauce

Prawn

Spicy Tuna Pasta with Creamy Fra Diavolo Sauce

Drescription

This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my ga

Ingredients

¼ cup olive oil
6 cloves garlic, thinly sliced
1 (28 ounce) can whole italian plum tomatoes (such as san marzano)
1 teaspoon red pepper flakes
½ teaspoon salt, or to taste
1 pound gemelli pasta
6 (4 ounce) tuna steaks
¼ cup freshly chopped parsley
2 tablespoons heavy cream
8 leaves basil chiffonade (thinly sliced fresh basil leaves), divided

Directions

Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

Korean style Vegetable Pancakes

This is an adaptation of a Mark Bittman recipe that appeared in the Minimalist column a few years back and quickly became a favorite of mine. This recipe, which could not be easier to make or more versatile, turns out terrific crispy pancakes that make great appetizers (or a main dish, if you're cooking for a few people). For the veggie filling, I've listed one of my favorite combinations here, but you can substitute literally anything you can grate or dice up, so feel free to experiment! You can also experiment with dipping sauces- I'm partial to a mix of sriracha, soy sauce, and ketchup, but anything with sesame oil is also terrific.