Spicy Tuna Pasta with Creamy Fra Diavolo Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Ingredients for - Spicy Tuna Pasta with Creamy Fra Diavolo Sauce

1. Olive oil - ¼ cup
2. Garlic, thinly sliced - 6 cloves
3. Whole Italian plum tomatoes (such as San Marzano) - 1 (28 ounce) can
4. Red pepper flakes - 1 teaspoon
5. Salt, or to taste - ½ teaspoon
6. Gemelli pasta - 1 pound
7. Tuna steaks - 6 (4 ounce)
8. Freshly chopped parsley - ¼ cup
9. Heavy cream - 2 tablespoons
10. Basil chiffonade (thinly sliced fresh basil leaves), divided - 8 leaves

How to cook deliciously - Spicy Tuna Pasta with Creamy Fra Diavolo Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.