Spicy Tuna Pasta with Creamy Fra Diavolo Sauce

Name: Spicy Tuna Pasta with Creamy Fra Diavolo Sauce
Total time: 30
Yield: 6
Ingredients: ¼ cup olive oil; 6 cloves garlic, thinly sliced; 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano); 1 teaspoon red pepper flakes; ½ teaspoon salt, or to taste; 1 pound gemelli pasta; 6 (4 ounce) tuna steaks; ¼ cup freshly chopped parsley; 2 tablespoons heavy cream; 8 leaves basil chiffonade (thinly sliced fresh basil leaves), divided

Recipe by thedailygourmet from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

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¼ cup olive oil
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6 cloves garlic, thinly sliced
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1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
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1 teaspoon red pepper flakes
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½ teaspoon salt, or to taste

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1 pound gemelli pasta
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6 (4 ounce) tuna steaks
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¼ cup freshly chopped parsley
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2 tablespoons heavy cream
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8 leaves basil chiffonade (thinly sliced fresh basil leaves), divided

Instructions

Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.