This article emphasizes the simplicity and deliciousness of tuna pasta, suggesting that even a minimal version of pasta, tuna, and olive oil can feel special. The author presents an improved recipe that incorporates canned artichoke hearts for a flavorful twist, along with capers and panko breadcrumbs. The piece offers practical tips, like choosing the right type of tuna and preparing artichokes, which enhance the dish's overall taste and texture while retaining the ease of preparation with pantry staples.
As those sit, bring a large pot of generously salted water to a boil. Drain a 5-ounce can of tuna in olive oil and set aside.
In fact, I keep them stocked in my cabinet at all times alongside beans, tomatoes, fish, olives, capers, rice, pasta, panko, grains...you get the idea.
They're an oft-overlooked pantry staple whose slight tang goes exceptionally well with tuna.
Start by draining an 8.5-ounce can of artichoke hearts. These come whole and quartered; either works fine.
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