After a long day, we all crave some savory, filling food fast, and this recipe from In the Kitchen by Simmone Logue ($20) provides all of that in less than a half hour. You can probably find all of the ingredients already in your pantry, meaning you won't have to spend your hard-earned cash at your local takeout spot.
Here we are, at one of my all-time favorite dishes. All the Logue family cooks this one. We affectionately call it our "Friday Night" tuna pasta, even though we also eat it on Monday nights, Tuesday nights, Sunday nights, and even Saturdays! It gained its "Friday Night" nickname as it's always been our go-to meal when we arrive home late after a huge week at work and play. It's the easiest dish on the planet, and one of the quickest and tastiest too - and all the ingredients can be found in the pantry. It's a real keeper.
1 kilogram (2 pounds 4 ounces) creamy Greek-style yogurt
1 teaspoon fine salt
6 fresh thyme sprigs, leaves picked
4 garlic cloves, peeled and cut into quarters
2 red bird’s eye chillies, halved lengthways, seeds intact
1 teaspoon black peppercorns
Virgin olive oil, for covering the labneh
- Tuna Pasta:
500 grams (1 pound, 2 ounces) packet of spaghetti
3 tablespoons olive oil, plus extra for drizzling (optional)
1 brown onion, finely chopped
1 garlic clove, crushed
2 fresh bay leaves
400 grams (14 ounces) tin chopped tomatoes
45 grams (1 1/2 ounces / 1/4 cup) black or green olives
1 tablespoon baby salted capers, rinsed
1 teaspoon sugar
1/2 teaspoon sea salt
425 grams (15 ounces) tin good-quality tuna with chilli
10 basil leaves
2 tablespoons chopped flat-leaf (Italian) parsley
Zest of 1 lemon, plus extra to garnish
Juice of 1/2 lemon
Labneh to serve (optional)
For the Labneh:
- Lay a piece of muslin (cheesecloth) in a medium-size bowl.
- (Alternatively, you could use two large clean sheets of open-weave cloth, laying the top cloth so the weave is sitting at right angles to the weave in the bottom cloth.)
For the Tuna Pasta:
- Heat 2 tablespoons of the olive oil in a large heavy-based frying pan or saucepan. Sauté the onion, garlic, and bay leaves over medium-high heat for 5 minutes, or until softened and fragrant. Stir in the tomatoes, olives, capers, sugar, and salt. Cook over low heat for 10 minutes.
- Turn the heat off, then add the tuna, basil, and parsley. Gently break up the tuna; I like to leave it quite chunky, mixing it through the sauce when the heat is off so the tuna doesn't dry out; it should just warm through with the residual heat of the sauce. Add a good grind of black pepper, the lemon zest, and lemon juice, then check the seasoning.
- Meanwhile, cook the spaghetti according to the packet instructions, until al dente. Drain and toss the remaining tablespoon of olive oil through. While the spaghetti is still hot, add it to the sauce and fold through.
- Transfer to warm shallow bowls and sprinkle with extra lemon zest.
- Serve with a dollop of labneh on top if you have it on hand and an extra drizzle of olive oil if desired.
- Pasta, Main Dishes
- North American
- Serves 4