Zucchini Pasta With Tuna and Chile Paste
Spaghetti with tuna is one of those adaptable pantry dishes that you can dress up with whatever you have on hand. Just cook alliums (garlic, onion, scallions or shallot) in plenty of olive oil, add pasta water and al dente pasta to the pan, and finish with a can of tuna flaked on top. This version adds zucchini, fresh herbs and any kind of chile paste you like (gochujang, harissa, aji amarillo, sambal oelek or Sriracha) for brightness and heat. Just note that some chile pastes are more fiery than others, so if you’re unsure how much to add, gradually dab it in it, tasting as you go. Then make this in summer when zucchinis are abundant, or substitute other vegetables (eggplant, peppers, greens) as they come into season. Simple, thrifty and very satisfying, it’s an afterwork dish to make on repeat.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- ½teaspoon fine sea or table salt, more as needed
- 8ounces long, thin pasta, such as bucatini, spaghetti or linguine
- 3tablespoons extra-virgin olive oil, more for drizzling
- 4scallions, thinly sliced, white and green parts separated
- 1pound zucchini, trimmed, halved lengthwise and sliced into ½-inch-thick half-moons
- 3garlic cloves, thinly sliced
- 3tablespoons drained capers
- ½to 3 teaspoons chile paste, such as gochujang, harissa, aji amarillo, sambal oelek or Sriracha, more to taste
- 1cup roughly chopped fresh herbs, such as cilantro and mint
- 1(5- or 6-ounce) can tuna, drained
- 2teaspoons fresh lemon juice, more to taste
Instructions
Step 1
In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving ½ cup pasta water.Step 2
Meanwhile, in a large skillet, heat the oil over medium. Add scallion whites and cook until fragrant, about 1 minute. Add zucchini and ½ teaspoon salt, and cook until golden brown and tender, 7 to 12 minutes. Add garlic, capers and chile paste, and cook, 1 to 2 minutes, or until the garlic is fragrant. Taste and season with more salt if needed.Step 3
Add ½ cup pasta water, let it reduce until there is just a little left in the pan, 3 to 4 minutes, then add pasta and ½ cup herbs, and toss well to coat. Stir in tuna and lemon juice, tossing well. Taste and add more chile paste, lemon juice or salt as needed.Step 4
Serve, topped with remaining ½ cup herbs, scallion greens, and a drizzle of olive oil.