Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
Why This Recipe Works
For our tuna and pasta recipe, we preferred water-packed tuna, drained and shredded to a fine and uniform texture. Adding it to the sauce at the last minute and allowing it to just heat through kept the tuna moist and tender. Pairing it with carefully chosen flavorings and stubby, open, or tubular pasta shapes that trapped the sauce effectively brought our tuna and pasta recipe close to simple perfection.