Recipe #1: Pasta and Tomato Tuna Sauce with Garlic and Mint
Serves 4 to 6
1. Heat 2 tablespoons oil and 1 tablespoon garlic in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add tomatoes and cook, stirring constantly, until combined, about 30 seconds. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
4 tablespoons olive oil
6 medium cloves of garlic, minced or pressed through garlic press (about 2 tablespoons)
1 can diced tomatoes (28 ounces), drained
1/2 cup red wine (dry)
12 ounces solid white tuna (2 cans), drained well and chunks broken up with fingers
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh mint or parsley
1 pound penne or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
Ground black pepper
2. Toss tuna mixture, remaining oil and garlic, vinegar, mint, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately.