Spicy Tuna-Garlic Spaghetti

INGREDIENTS:
  • 2 lbs. spaghetti pasta
  • 14.1 oz. (400 g) canned tuna flakes in oil
  • 2 pcs. calamansi lime
  • 8-10 pcs. medium-sized tomatoes, finely chopped
  • 1 head garlic, minced
  • 1 tsp. (or more) dried chili flakes
  • salt and ground pepper to taste
  • 2 tbsps. olive oil
  • 1 bunch parsley, minced

PROCEDURE:
  1. Cook the spaghetti according to package instructions. Reserve 1 cup of the pasta cooking water. Using a huge colander, drain the spaghetti 5 minutes before the al dente stage. Rinse with cold water and set aside. Leftover pasta could also be used.
  2. In a large bowl, toss in the tuna flakes (including the oil) and calamansi juice. Set aside until needed.
  3. Heat the olive oil in a large saucepan and sauté the garlic over medium heat until lightly toasted.
  4. Add tomatoes and cook until soft and juicy. Add in the tuna flakes and cook for about 5 minutes. Add the dried chili flakes. Season with salt and pepper.
  5. Toss in the pasta and gradually pour the pasta cooking water as needed. Simmer over high heat, continuously tossing until the sauce is absorbed by the pasta. Watch out not to overcook the pasta and not to burn the bottom of the pan. 
  6. Transfer in a serving platter and garnish with parsley. Serve while still warm. Enjoy!

**Number of Servings: 5

TIPS FROM ENZ:
  1. Boost your greens by adding vegetables like broccoli or rapini.
  2. Serve with bread or garlic toast.
  3. You can also try Tuna Linguine Pasta.