Tuna Pasta with Indian Spices
Tuna Pasta with Indian Spices
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 teaspoon salt, plus more for pasta water
For the Indian-Spiced Tuna Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin, ground
- 1 can crushed tomatoes, (14.5 ounces)
- 1/2 cup coconut milk, full-fat, canned
- 2 cans canned tuna, (5 ounces each), drained
- 2 cups fresh spinach, packed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the curry powder, turmeric powder, and ground cumin. Cook for another minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Pour in the crushed tomatoes and coconut milk. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 6
Add the drained tuna and fresh spinach to the sauce. Stir until the spinach wilts, about 2-3 minutes.
⏱️ 3 min
- 7
Add the cooked and drained pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick.
⏱️ 2 min
- 8
Taste and adjust seasoning with salt as needed. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Pasta with Indian Spices
For the Pasta
- 12 ounces penne pasta
- 1 teaspoon salt, plus more for pasta water
For the Indian-Spiced Tuna Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin, ground
- 1 can crushed tomatoes, (14.5 ounces)
- 1/2 cup coconut milk, full-fat, canned
- 2 cans canned tuna, (5 ounces each), drained
- 2 cups fresh spinach, packed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the curry powder, turmeric powder, and ground cumin. Cook for another minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Pour in the crushed tomatoes and coconut milk. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 6
Add the drained tuna and fresh spinach to the sauce. Stir until the spinach wilts, about 2-3 minutes.
⏱️ 3 min - 7
Add the cooked and drained pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick.
⏱️ 2 min - 8
Taste and adjust seasoning with salt as needed. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min