This is a riff on Martha Stewart's popular recipe for her one-pan pasta. I thought it needed more complexity and I also added protein with canned tuna. I tried to keep the additional ingredients to pantry items to keep the costs down. My additions changes a lot of the flavors to bring it closer to Greece than Italy, but I believe it still has the heart of the original. It did lose some of the creaminess of the original dish, which I am working on getting back. —Shelli
cans of tuna packed in olive-oil, drained
sprigs of basil, plus four leaves cut up
sprigs of oregano, plus two springs cut up
grape tomatoes, halved or quartered if large
In your largest straight-sided pan, heat 3 tablespoons of olive oil over medium heat. Put in the garlic and red pepper flakes and saute for 1 minute, then add in the sliced onion and saute for 9 minutes more until just browned. Feel free to saute a little longer if you want more color on them.
Combine pasta, two springs of oregano, 2 sprigs of basil, 1.5 teaspoons salt, 1/4 teaspoon pepper, broth, and water in a large straight-sided skillet (the pasta should lay flat).
Turn on some music you like (such as Queen) and rock out to it while you bring the pasta to a boil and then cook for about 9-12 minutes (check it to make sure it's al dente) until the water has evaporated. In the last 2-3 minutes of cooking, add in the tomatoes, olives, and capers*. Remove the basil and oregano sprigs.
Add the drained canned tuna to the pasta and mix until warmed. Season to taste with salt and pepper, ladle into bowls, and garnish with the rest of the basil and oregano. Serve with olive oil and Parmesan (if desired).
***I wanted to keep this in the spirit of a one-pan pasta, but if you want to go the extra mile and fry those capers to add a dimension of crunch, go ahead! Take a smaller pan with deep sides, heat 1/4 cup of olive oil, and fry the capers for about a minute (until golden brown and crispy). Drain them on a paper towel and toss them into the pasta after you add the tuna.