Albacore Spaghetti Alla Carrettiera

Directions

1. In a small frying pan over medium heat, warm 1 tbsp (15 ml) olive oil. Add panko and a pinch each salt and black pepper. Cook, stirring often, until the panko turns deep golden brown, about 5 minutes. Cool slightly, then stir in chopped parsley.
2. In a large mixing bowl, using the largest holes of a box-style cheese grater, grate tomatoes, discarding the large pieces of tomato skin left behind. Add tuna, remaining ¼ cup (60 ml) olive oil, minced garlic and chili flakes.
3. In a pot of lightly salted water, cook the spaghetti to your preferred doneness. When the pasta is almost cooked, ladle about ¼ cup (60 ml) of the cooking liquid into the tomato-tuna mixture, stirring and breaking up tuna a bit as you do.
4. When spaghetti is cooked, drain well and add to tomato-tuna mixture, reserving another ¼ cup (60 ml) pasta water (you may not use this).
5. Add about half of the toasted breadcrumbs to the pasta and toss vigorously until pasta is well coated and mixture becomes saucy. If it’s too thick add more pasta water, a splash at a time, until sauce comes together. Stir in basil and adjust seasoning to taste.
6. Transfer to a serving dish or individual bowls and garnish with remaining toasted breadcrumbs and a sprig of basil.