Time for another awesome weekly recipe. So what makes this recipe awesome? The little time it takes to make (15 minutes approx). Great for a quick and easy weeknight meal. I love making this dish when I come back from my yoga class and I don’t want to spend too much time in the kitchen.
So what do we need?
- 300g of whole-grain pasta (yes! I prefer whole-grain). Its up to you which type. I usually prefer penne or spaghetti.
- 1/4 cup extra virgin olive oil
- 3 shallots, finely chopped
- 3 garlic cloves, finally chopped
- 1 cup of dry white wine
- 185g of tuna chunks in oil, drained
- 100g spinach.
- 1 lemon, zest finely graded (optional, but damn good!)
So how to do it:
I usually start by boiling the pasta. So bring a large pot of salted water to a boil over high heat. Once the water boils add your pasta and cook, stirring often on an off for about 12 minutes or until pasta is tender but still firm to bite. Whole-grain pasta takes slightly longer to cook. Drain the pasta, and reserve half a cup of the pasta water.
Now we grab a large frying pan and add a tablespoon of the oil, then add the finely chopped shallots. Cook, stirring, for about a minute, then add the wine and cook for about 4 minutes, or until reduce by approx three fourths. Stir in the remaining 2 tablespoons of the extra virgin oil and add salt and pepper. For the remaining steps you can reduce the heat to low and add the tuna, stirring to lightly break up the tuna chunks.
Once that’s done, add the pasta the pan and toss to coat it with the sauce you’ve been making. Add the spinach and lemon zest, and keep tossing. Make sure you add enough of the reserved pasta water to make a light sauce. Season the pasta accordingly with salt and peper. You are now ready to serve. With the amounts presented in the ingredients list you should have enough for 3 to 4 portions.
Buen provecho! 🙂