Though it cooks for only 15 minutes, this tomato sauce gets loads of flavor from both the tonno and the olio of your marinated tuna. But you don’t want just to boil the tuna and tomatoes together: it is essential to add the fish, the oil, and all the other ingredients to the big skillet at the right time. The technique of skillet sauces, and how to finish pasta and sauce together, is explained in depth on pages 89 to 93. For this chunky sauce, I recommend a short dried pasta with lots of nooks and crannies, like cavatelli or campanelle or conchiglie. These will catch some tuna for you with each bite, so you don’t end up with all the tuna swimming in the bottom of your bowl.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.