Farfalle with tuna

I will never forget the first time I tried to make this pasta - that is, farfalle with tuna, but it's not at all a sophisticated dish, so don't worry. It must have been around 9 PM, after a never-ending workday, when I was hit by a wild hunger and all I wanted was something quick that everyone at home would enjoy. I rummaged through the pantry - a can of tuna said 'hey, here I am, let's go to the pan', I had some farfalle from a promotion, a stray garlic clove, and the parmesan that my son would even put on pancakes if you let him. I thought 'whatever happens, happens', and I started cooking the pasta. The first time I added too much hot paprika and nobody could eat it, but then I adjusted - I wrote down exactly how much I use below, so you won't make enemies in your family.

It takes about 20 minutes in total, a maximum of 25 if you move slowly or chat for a while. From these quantities, you get about 3 decent servings, not exactly diet food, but you won't go hungry either. I don't think it can cause anyone any trouble, it's one of those recipes where you really can't go wrong, unless you forget the pasta on the stove and it sticks together.

It's not just that it's quick - I make this recipe often because I really don't have to chop, peel, or stir endlessly. Plus, I already have all the ingredients somewhere in the cupboard or fridge, they don't spoil quickly, and I don't stress about what to buy. My son is crazy about this combination (especially with parmesan on top, although I've been told that with pasta and fish 'it shouldn't be added'). And honestly, when you come home late or have unexpected guests, it's just perfect. Anyone can find ten minutes to open a can and put some water to boil, right?

Ingredients, clear and concise, including what they do in this whole story:

300 g farfalle (these bow-shaped pasta, because they hold the sauce well and don't stick together too quickly - any type of short pasta works, but these look good)
salt (enough to make the water for the pasta salty - I think this is the first big mistake, many put in too little)
120 g canned tuna in oil (not dry, not in water - it should be tender and flavorful, it really doesn't taste as good with tuna in water)
1 tablespoon olive oil (helps with the sauce, not to make it float, just a bit to bind everything)
1 large garlic clove (peeled, but I leave it whole, not chopped - just to give flavor, not to get stuck in your teeth)
1/2 teaspoon hot paprika (or even less if you have kids or don't like spicy, but I find it essential, otherwise it turns out a bit bland - sweet paprika works too, but it's not the same)
grated parmesan to taste (it wouldn't be 'correct', they say, with fish, but in our house, it's a must, so don't stress if you add it)
optional - 2-3 tablespoons of tomato sauce (if you want more sauce, I won't say no, but often I don't add it)
That's about it, you don't need more.

Preparation steps, but don't worry, they're simple.

1. Put water to boil. A lot of water, so the pasta has room. I put about 2 liters for 300 g of pasta. When it boils, throw in enough salt to make it seem like 'sea soup', don't be stingy (about 1 heaping tablespoon). Don't put oil in the water, it doesn't help at all.

2. Add the pasta to the boiling water, stir at first so they don't stick together. Let them boil for as long as it says on the package, minus a minute if you want to finish them in the pan (that's usually what I do, as they absorb some flavor).

3. While the pasta is boiling, in a larger pan, heat a tablespoon of olive oil over medium heat. Add the whole, peeled garlic clove. Just to feel its aroma, for a maximum of 1-2 minutes. Don't let it burn, as it becomes bitter. If you get distracted and it turns too dark, throw it out and put another one in, don't ruin the sauce.

4. Open the can of tuna, partially drain the oil (not all, leave a bit for flavor), put the tuna in the pan over the oil and garlic. Stir gently, don't break it too much. Now add the paprika, stir quickly.

5. If you want tomato sauce, pour in 2-3 tablespoons now, let everything simmer for 1 minute. If not, it's not a tragedy, it works without it.

6. The pasta should be ready - drain them well, keep a ladle of the boiling water (it helps with the sauce if it seems too dry).

7. Remove the garlic from the pan if you don't want to find it on your plate. Put the pasta over the tuna, mix everything over high heat for 1-2 minutes. If it seems too dry, drizzle in some of the reserved water.

8. Take it off the heat, taste for salt (usually, it shouldn't need more, but check). Serve the pasta on plates, grate plenty of parmesan on top (or not, if you're a purist), and that's it.

It's not rocket science, but if you pay attention to the details, you'll enjoy it even more.

Tips, variations, and serving ideas

Useful tips:

Salt in the pasta water is crucial, otherwise everything turns out bland and the good tuna is wasted. Don't forget to keep a bit of the pasta cooking water, it works wonders in binding the sauce. Don't let the garlic burn, it ruins everything. Many overcook the tuna - it doesn't need to be, just warm it up, otherwise, it becomes dry and crumbly.

Substitutions and adaptations:

Any short pasta works: penne, fusilli, rigatoni. For a diet, use whole grain or chickpea/lentil pasta (it has a different taste, but works). For gluten-free, there are plenty of gluten-free pasta types now, and it's really not a problem for the sauce. Tuna can be replaced with sardines, mackerel, or even shredded boiled chicken if you don't want fish (though it's not the same recipe, but I know cases...).

Variations:

You can add chopped fresh parsley at the end (I don't always add it, but it adds nice flavor and color). If you like it more 'moist', throw in a couple of tablespoons of sour cream in the pan after adding the pasta. Some add sliced olives or capers if you're in the mood for something fancier. And, of course, you can also make it with diced fresh tomatoes, not just with sauce - it changes the taste a bit, but it's fresher.

Serving:

Nothing special is needed - it goes well simply with a green salad or tomatoes, a piece of good bread if you like. For drinks, I go for water or a semi-dry white wine, nothing complicated. If it's a larger meal, it fits well as a main dish after a clear soup or a light salad.

Frequently asked questions:

How do I know when the pasta is done?
I usually follow the time on the package, but I taste one a minute before - it should be slightly 'al dente', meaning it should feel a bit firm when chewed, not mushy. If you leave them too long, they turn to mush.

I don't like hot paprika, can I skip it?
Yes, of course, it works without it, or you can replace it with sweet paprika. I suggest adding at least a pinch for flavor, but it's not mandatory. For kids, I definitely reduce or eliminate it completely.

Can it be made without parmesan?
Of course. It's not essential, especially if you want to keep the recipe closer to 'classic'. I add it because that's how we like it, but it works perfectly well without it.

What if I don't have tuna in oil, what do I do?
You can also use tuna in water, just add another tablespoon of olive oil so it doesn't turn out dry. Dry tuna (in water) is less flavorful, so I also add a bit of salt or lemon juice at the end to compensate.

What should I do if I have leftovers and want to keep them?
Store the pasta in the fridge in a sealed container. It lasts 1-2 days without problems. Tip: when reheating (either in the microwave or in a pan), add a bit of water, milk, or even a drop of oil so it doesn't dry out. If the parmesan on top has hardened, grate some fresh on serving. I do not recommend freezing, as the tuna and pasta become quite unappetizing upon thawing - better make it fresh when you're craving it. After reheating, consume it the same day, don't reuse endlessly.

That's how it is with this pasta. Simple, quick, filling, without headaches - just the recipe I always return to when I don't feel like complicating things but still want something good.

In a pot, bring water to a boil. When it starts boiling, add salt. Pour in the pasta. Cook it as indicated on the package. When it's ready, drain it and let it sit in a colander. In a frying pan, add a tablespoon of olive oil, the whole (peeled) garlic, and the can of tuna. Also add 1/2 teaspoon of hot paprika or to taste, and mix well :) Let it cook for 1 minute. Add the pasta and mix on the heat for 1-2 minutes. Serve on plates and add Parmesan. In fish pasta recipes, Parmesan is usually not included as an ingredient, but my son prefers it with Parmesan, can I refuse him?:)) You can also add tomato sauce according to your taste.

 Ingredients: 300 g pasta, farfalle, salt, 120 g canned tuna in oil, 1 tablespoon olive oil, 1 clove of garlic, hot paprika, parmesan

 Tags:  paste with tone