Friday, January 05, 2007
Spaghetti with Tuna, Pancetta & Spinach
I am home from my trip, but have a nasty cold and just can't face the grocery store yet. So, forced to be creative with my pantry contents, I recalled an old favorite, Midnight Pasta - Spaghetti with Tuna, Pancetta & Spinach from Food and Wine in February 2004.
The recipe is a part of an article by Steven Wagner and the title Midnight Pasta implies the late dinner hour facing him when he and his family arrive at their cabin for a weekend getaway.
I have been making this pasta in one variation or another for years and the great thing about it is how delicious and fast it is, and because it involves items you most likely always have in the pantry/freezer, no trip to the store is required.
Spaghetti with Tuna, Pancetta & Spinach:
8 oz spaghetti
1 can premium tuna packed in olive oil, drained
1 box frozen chopped spinach, thawed and drained
Olive oil as needed
4 cloves garlic, chopped
1/2 c pancetta, roughly chopped
1 tsp (or to taste) crushed red pepper flakes
1/2 c dry white wine
1/2 c reserved pasta cooking water
Salt and pepper to taste
Cook spaghetti in salted boiling water for 8-9 minutes for al dente. Meanwhile, saute garlic in olive oil in a large skillet until lightly browned. Add pancetta and cook until brown and crisp. Add spinach and tuna and saute gently until warmed through. Add wine and simmer until almost all liquid is gone.
Drain pasta, add to saute pan with other ingredients. Add reserved cooking water and toss pasta until almost all liquid is absorbed. Serve immediately, drizzle with olive oil and sprinkle with additional red pepper flakes if desired.