A fast, simple, and easy-to-clean-up-afterwards staple from my childhood. This dish comes from the January/February 2002 Cook’s Illustrated (Blue Cheeses on the back cover), which had a collection of one pot tuna pasta dishes, many of which were recurring staples at my home. This is probably my favorite of the lot, despite my general detestation for dried fruit in anything savory. I swap out the original raisins for something a less sweet: tart cherries or unsweetened cranberries.
Ingredients
- 3 tbs olive oil
- 6 medium cloves garlic, minced (about 2 tablespoons)
- ½ cup pitted Castelvetrano (mild green) olives, quartered (about 15 large olives, or 2 ounces)
- ½ cup dried tart cherries
- ¼ cup dry red wine
- 5 tbs balsamic vinegar, divided in to 4 tbs and 1 tbs
- 2 tbs granulated sugar
- 2 (6 ounce cans) solid white tuna, drained well and chunks broken up with fingers
- 2 tbs chopped fresh basil
- 1/2 stick of butter (4 tbs), room temperature and cut into pieces to melt easily
- 1 pound penne or fusilli, cooked until al dente and drained
- 1/4 cup salty pasta cooking water reserved
- Kosher salt
- Fresh ground black pepper
Preparation
Heat oil and half of the minced garlic in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add olives and tart cherries and cook, stirring frequently, until heated through, about 30 seconds. Add wine, 4 tablespoons vinegar, and sugar and bring to simmer; simmer until the alcohol cooks off, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
Toss tuna mixture, remaining garlic and 1 tablespoon vinegar, basil, butter, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasoning with salt and pepper to taste; serve immediately.