Pasta and Red Pepper Tuna Sauce with Anchovies, Garlic and Basil
PUBLISHED JANUARY/FEBRUARY 2002
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 wit...