Midnight Pasta with Tuna, Pancetta and Spinach
Midnight Pasta with Tuna, Pancettan and Spinach might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. Watching your figure? This dairy free recipe has 1088 calories, 48g of protein, and 38g of fat per serving. From preparation to the plate, this recipe takes approximately 25 minutes. If you have pepper, olive oil, spinach, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Cook the spaghetti in a large pot of boiling salted water until al dente.
Meanwhile, in a large skillet, heat 1/4 cup of the olive oil until shimmering.
Add the garlic and cook over moderate heat until fragrant, about 30 seconds.
Add the pancetta and crushed red pepper and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 minutes.
Add the spinach and tuna, breaking up the tuna with a spoon.
Add the wine and cook until nearly evaporated, about 1 minute.
Drain the spaghetti, reserving 1/2 cup of the cooking liquid.
Add the pasta and reserved cooking liquid to the skillet and cook over moderate heat, tossing, until the liquid is nearly absorbed, about 1 minute.
Drizzle with the remaining 2 tablespoons of olive oil, season with salt and serve immediately.