Even though my child returned to school this year (kindergarten, oh no!), September always draws me back into my own childhood and the thrilling yet tiring initial weeks of school. This year, I can’t help but reminisce about my mom’s chilled tuna pasta. Growing up, my mother worked in catering, and she frequently prepared this dish both at home and on the job. As a child, I assumed she made it often simply because it was tasty. Now I realize: This pasta is also substantial and surprisingly quick‚ and primarily made with pantry staples. A true lifesaver amidst the fall frenzy.
The recipe is from a ’90s classic, The Working Families Cookbook (currently unavailable in print, but easy to find second-hand!). This linguine differs significantly from the mayonnaise-laden version I envision when tuna pasta is mentioned. It has a vibrant, briny flavor complemented by toasted pine nuts. And, just to note, I wasn’t fond of fish until I hit 30, yet the tuna aspect never bothered me as a child.
The original recipe does not suggest serving it cold, but that’s typically how I’ve enjoyed it (due to leftovers), and I personally think it’s at its most delicious that way. I like to prepare a large batch on a Sunday evening, savor the first serving at room temperature for dinner, and then store the remainder in the fridge for Monday’s lunch. No reheating necessary!
Linguine with Tuna
Very lightly modified from The Working Families Cookbook, by Irena Chalmers
3 tbsp pine nuts
1/4 cup olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
8-ounce jar of roasted red peppers
16 ounces linguine
1 can oil-packed tuna (water-packed works as well in a pinch!)
juice of half a lemon
3 tbsp capers
3 tbsp fresh parsley, chopped
Toast the pine nuts in a dry pan over medium heat. As soon as they start to brown and smell fragrant, quickly remove them from the heat and transfer them to a small dish for later. Next, add the oil and onion to the pan and cook for about five minutes over medium heat, until the onion has softened. Add the garlic and red pepper flakes to the mixture. With a fork, pull the peppers from the jar and give them a shake before adding them to the pan. If the pieces seem too large to bite, use a spatula to break them up slightly. Sauté everything together for 3-4 minutes, stirring occasionally with your spatula. Remove from heat and let it sit.
Bring a large pot of salted water to a boil and add the pasta. Cooking times may vary a bit (check the instructions on your box), but I prefer to cook until al dente. It’s nice with a bite! Drain the pasta in a strainer and let it sit while you finish the remaining steps. Scoop the tuna into a serving bowl and break it up a little using a fork. Add the lemon juice, capers, and parsley, giving it a quick mix. Combine the pasta with the other ingredients (excluding the pine nuts), and toss everything together with your fork or some tongs. Just so you know: It may never look perfectly even or uniform, so don’t stress about getting it just right. I assure you, it will taste fantastic.
Serve right away — or not! Cover with a cloth and leave it out for 20 minutes if you prefer to serve it at room temperature, or chill it in the fridge for about an hour. Whenever you’re ready to serve, sprinkle on the pine nuts, give it another good toss, and enjoy!
Note: For leftovers or larger gatherings, consider swapping the linguine for bowtie pasta. I personally enjoy the texture of day-old linguine, but others might find it a bit tough. Bowtie pasta handles better in this scenario and is definitely easier to serve for a crowd!
Do you have any childhood favorites that you’ve rediscovered as an adult? They’re always the best recipes!
P.S. More simple dinners for busy weeknights:
* the finest spaghetti sauce you’ll ever taste
* chicken parm meatballs
* Trader Joe’s meal shortcuts
* beginner-friendly salmon
* pasta with broccoli pesto
* pan-fried pizzas
* tomato eggs with polenta
* dumpling salad
* coconut chicken served with rice
* the fish sandwich Jenny makes weekly
* kale, sausage, and beans aka “The KSB”
* lazy man’s ratatouille
* five ideas for transforming a rotisserie chicken into dinner
* 11 readers share their go-to recipes
* strategies to get your kids to converse at dinner
* and the top piece of advice we’d offer new parents regarding family dinner
**Quick and Easy Pantry Pasta Recipe for Busy School Nights**
When school nights are filled with homework, extracurricular activities, and family obligations, whipping up a nutritious and delightful dinner can be challenging. A pantry pasta recipe is a true lifesaver, providing a swift and straightforward meal solution using ingredients you likely have on hand. Here’s a simple recipe that can be prepared in under 30 minutes, ideal for those busy evenings.
**Ingredients:**
– 12 oz (340g) of your preferred pasta (spaghetti, penne, or fusilli are great options)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes or 1 jar (24 oz) marinara sauce
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/4 teaspoon red pepper flakes (optional, for a little heat)
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh basil or parsley for garnish (optional)
**Instructions:**
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook per package instructions until al dente. Set aside 1 cup of pasta water, then drain the pasta.
2. **Prepare the Sauce:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until aromatic, being careful not to let it burn.
3. **Add Tomatoes:** Pour in the diced tomatoes or marinara sauce. Stir in the dried oregano, dried basil, and red pepper flakes. Season with salt and pepper. Allow the sauce to simmer for about 5-7 minutes, letting the flavors meld together.
4. **Combine Pasta and Sauce:** Add the cooked pasta to the skillet containing the sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add some of the reserved pasta water until you reach your preferred consistency.
5. **Finish with Cheese:** Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese melts and is well combined.
6. **Serve:** Scoop the pasta into bowls and garnish with fresh basil or parsley if desired. Enjoy immediately.
**Tips for Customization:**
– **Protein Boost:** Enhance the dish by adding cooked chicken, shrimp, or canned tuna for additional protein.
– **Vegetable Add-ins:** Mix in some spinach, mushrooms, or bell peppers for extra nutrition.
– **Cheese Variations:** Consider Pecorino Romano or Asiago cheese for a different flavor profile.
This pantry pasta recipe is not only quick and easy but also flexible, allowing you to adjust it based on what you have on hand. It’s a perfect go-to meal for busy school nights, ensuring your family enjoys a satisfying dinner without the hassle.
