Every September marks a significant transition as children return to school. This time of year often evokes a blend of excitement and apprehension among parents and students alike. One particular memory that surfaces for me is my mother’s cold tuna pasta, a staple from my childhood. My mother worked as a caterer, and this dish was a regular feature at our family dinners and catering events. Initially, I simply enjoyed its flavor; however, I now recognize its practicality during busy times, as it primarily uses pantry staples.
The Origins of a Family Recipe
This recipe originates from a classic 1990s cookbook titled The Working Families Cookbook. Although it is currently out of print, copies can still be found with a bit of searching. The linguine recipe is distinct from the typical mayonnaise-heavy tuna pastas many might associate with. Instead, it offers a vibrant, briny taste complemented by a delightful crunch from toasted pine nuts. Interestingly, I was not a fan of fish until my thirties, yet this dish always stood out during my childhood.
The original recipe does not specify that it should be served cold; however, I have found that this is how I enjoy it most frequently—especially since I often have leftovers. I typically prepare a large batch on Sunday evenings, enjoy the first serving warm, and then refrigerate the remainder for an easy lunch on Monday. No reheating is necessary.
Let’s Get Cooking: The Recipe
If you are ready to recreate this childhood classic, here are the ingredients you will need:
- 3 tablespoons pine nuts
- 1/4 cup olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 8-ounce jar of roasted red peppers
- 16 ounces linguine
- 1 can oil-packed tuna (water-packed is also acceptable)
- Juice of half a lemon
- 3 tablespoons capers
- 3 tablespoons fresh parsley, chopped
Begin by toasting the pine nuts in a dry pan over medium heat. Monitor them closely until they are golden and fragrant. Once toasted, remove them from heat and set aside. In the same pan, add the olive oil and chopped onion and cook until the onion softens, approximately five minutes. Next, add the garlic and red pepper flakes. Incorporate the roasted red peppers, breaking them up if they are too chunky. Sauté this mixture for an additional 3-4 minutes.
Now, it is time to prepare the pasta. Bring a large pot of salted water to a boil and add the linguine. Cook until al dente, as overcooked pasta can be undesirable. After draining, set the pasta aside while you complete the sauce. In a large serving bowl, use a fork to break up the tuna, then add the lemon juice, capers, and parsley. Mix thoroughly before adding the pasta, ensuring everything is combined well.
You have the option to serve it immediately or allow it to chill. For room temperature serving, cover it and let it sit for about 20 minutes, or refrigerate for one hour. Before serving, sprinkle the toasted pine nuts on top and mix gently. Your nostalgic meal is now ready to enjoy.
Making it Your Own
For occasions when you have guests or feel adventurous, consider replacing the linguine with bowtie pasta. While I appreciate the texture of day-old linguine, bowties can be easier to serve and offer a fun variation. What is your preferred pasta shape?
Are there any childhood recipes that you have revived in your own kitchen? I invite you to share your thoughts and experiences in the comments.