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 touch:

Ingredients

• 350 g of pasta (such as penne or spaghetti)
• 2 cans of tuna in olive oil
• 1 sachet of saffron
• 2 garlic cloves
• Extra virgin olive oil to taste
• Salt and pepper to taste
• 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 for al dente texture.
2. While the pasta cooks, heat a drizzle of oil in a pan and add the peeled and lightly crushed garlic cloves (remove them once golden if you prefer not to find them in the dish).
3. Drain the tuna oil and add the tuna to the pan. Let it cook for a few minutes.
4. If using the wine, deglaze with the glass of white wine and let the alcohol evaporate.
5. Add the sachet of saffron dissolved in a little hot pasta water or directly to the pan if using saffron threads, and let it infuse for a few minutes.
6. Drain the al dente pasta, reserving some cooking water, and toss it in the pan with the tuna and saffron sauce, adding a little cooking water to create a light creamy texture.
7. Adjust salt and pepper and stir well to combine 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 add other elements like capers or olives to introduce additional flavors.

Trivia

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