Pasta with Tuna and Saffron

Pasta with tuna and saffron is a tasty and easy-to-prepare first course. Here is a version with an Italian twist:

Ingredients

• 350 g of pasta (such as penne or spaghetti)
• 2 cans of tuna in olive oil
• 1 sachet of saffron
• 2 cloves of garlic
• Extra virgin olive oil, as needed
• Salt and pepper, as needed
• Chopped parsley (optional)
• 1 glass of white wine (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
2. While the pasta is cooking, heat a drizzle of oil in a pan and add the peeled and slightly crushed garlic cloves (remove them once golden if you prefer not to find them in the dish).
3. Drain the oil from the tuna and add the tuna to the pan. Let it cook for a few minutes.
4. If you decide to use wine, deglaze with the glass of white wine and let the alcohol evaporate.
5. Add the sachet of saffron dissolved in a bit of the pasta’s hot water or directly into the pan if the saffron is in stigmas, and let it flavor for a few minutes.
6. Drain the pasta al dente, setting aside some of the cooking water, and toss it in the pan with the tuna and saffron sauce, adding a bit of the cooking water to create a light cream.
7. Season with salt and pepper and mix well to blend the ingredients.
8. Serve hot, sprinkled with fresh chopped parsley if desired.

If you don’t have all the ingredients, feel free to omit the wine or to add other elements like capers or olives to introduce additional flavors.

Curiosity

Saffron is a precious spice that is used in many Italian recipes, from risottos to sauces, and has the particularity of imparting not only a unique taste but also a beautiful golden color to dishes. In this case, it contributes to creating a simple pasta dish but with an added touch of elegance and flavor.