The ingredients are familiar—al dente pasta, meaty canned tuna, sweet tomatoes, heady garlic, and plenty of extra-virgin olive oil to round things out—but the resulting tangle, known as pasta al tonno, is anything but pedestrian. The provenance of this satisfying Italian staple is unknown, but I do know that it delivers big flavor and practicality, making it ideal to keep on file for midweek suppers.
The formula is loose—every family has its own routine for seasoning a simple tomato sauce with aromatics, folding in tuna, and combining it with pasta—so
