Midnight Pasta with Tuna, Pancetta and Spinach

1. 1

   Cook the spaghetti in a large pot of boiling salted water until al dente.

2. 2

   Meanwhile, in a large skillet, heat 1/4 cup of the olive oil until shimmering.

3. 3

   Add the garlic and cook over moderate heat until fragrant, about 30 seconds.

4. 4

   Add the pancetta and crushed red pepper and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 minutes.

5. 5

   Add the spinach and tuna, breaking up the tuna with a spoon.

6. 6

   Add the wine and cook until nearly evaporated, about 1 minute.

7. 7

   Drain the spaghetti, reserving 1/2 cup of the cooking liquid.

8. 8

   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.

9. 9

   Drizzle with the remaining 2 tablespoons of olive oil, season with salt and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.