FOOD SPOTLIGHT: SAUDI TUNA PASTA

Written By Demetrius

One of my favorite pastimes is cooking. What I love even more is finding an easy, fast and economical recipe that I won't get tired of eating. When one of my friends told me about the Saudi Tuna Pasta, at first I was skeptical how good it would taste. After making this dish multiple times in as many days I can honestly say this is one of the best economical meals out there. Keep reading and enjoy!

It is also SUPER easy. The best part of this recipe is you can adjust it to make it however you like it!

مكرونة تونة سعودية |

5–6 servings | 30–35 minutes

Ingredients

  • 1 box (16 oz / 454 g) Barilla Ditalini pasta

  • 3 cans tuna, drained

  • 1 large onion, finely diced

  • 1 bell pepper, diced

  • 4 garlic cloves, minced

  • 4 tablespoons tomato paste

  • 1 medium tomato, chopped (optional)

  • 3 tablespoons olive oil

  • 1–1½ cups reserved pasta water

  • 1 green chili, chopped (optional)

  • 1 tablespoon lemon juice (optional)

Spices

  • 1½ teaspoons ground cumin

  • ½ teaspoon turmeric

  • 2 tablespoons Saudi baharat (mixed spice)

  • ½ teaspoon black pepper

  • 1 teaspoon salt to start; adjust to taste

The Method

  1. Cook the pasta. Boil Ditalini in salted water until al dente, following package timing (usually about 8–10 minutes). Reserve 1½ cups pasta water, then drain.

  2. Sauté vegetables. Heat olive oil over medium heat. Add onion and bell pepper; cook 6–8 minutes until softened. Add garlic and optional green chili; cook 1 minute.

  3. Fry tomato paste and spices. Add all 4 tablespoons tomato paste and cook, stirring, for 2 minutes. Add cumin, turmeric, baharat, black pepper and salt; stir 30–60 seconds.

  4. Add tuna and simmer. Gently stir in the 3 drained cans of tuna. Add 1 cup reserved pasta water and the optional chopped tomato. Simmer 3–5 minutes.

  5. Combine and finish. Add drained pasta to the sauce. Toss over low heat for 2–3 minutes. Add more reserved pasta water as needed to keep it moist. Finish with optional lemon juice and adjust salt.

Tips

  • Use the full 4 tablespoons tomato paste for the 16-ounce box.

  • Frying the paste and spices brings out a deeper flavor.

  • Keep the pasta slightly saucy if you plan to reheat it; ditalini absorbs liquid.

  • Refrigerate leftovers promptly and eat within 3–4 days

  Enjoy!

Demetrius
Next

GRIEF IS VERY SNEAKY