Tuna Aglio Olio with Sambal Matah

A quick pantry pasta with bright, bold flavors: @msayunabilah’s Tuna Aglio Olio with Sambal Matah

This is one of those recipes that came together with whatever I had in the kitchen. Tuna aglio olio has always been one of my comfort meals. This simple Family Style Food recipe first inspired me, and since then, it has evolved into my version. Of course, I had to add sambal matah.

Sambal matah is one of my favorite condiments. It is bright, citrusy, spicy, and packed with flavor. If you'd like to make your own, you can find my recipe here. A spoonful of this sambal gives the pasta that fresh kick and balances the richness of the olive oil, garlic, butter, and tuna.

I also add a pinch of Totole chicken bouillon powder for extra umami because why not. It adds a slightly deeper and more comforting flavor to the dish. I love using angel hair pasta here, but spaghetti, linguine, or any other type of pasta you have on hand will work too.

This is my weeknight go-to. It comes together in under 20 minutes and makes me feel like I've cooked something a little special.

Ingredients (serves 2 to 3):

• 8 oz angel hair pasta

• 1 can or jar of tuna in olive oil, drained and flaked

• ⅓ cup extra virgin olive oil (you can use some of the tuna oil)

• 4 garlic cloves, thinly sliced or about 1.5 tablespoons minced garlic

• ½ teaspoon crushed red pepper

• ½ teaspoon Totole chicken bouillon powder

• 3 tablespoons unsalted butter

• A handful of fresh parsley, chopped

• About ½ cup sambal matah, or more to taste (see my recipe here)

• Salt and black pepper, to taste

• Reserved pasta water

Instructions:

1. Cook the pasta in salted water until al dente. Reserve ½ cup pasta water before draining.

2. In a large skillet, heat olive oil over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant but not browned.

3. Remove the pan from the heat. Add tuna, Totole chicken bouillon powder, and butter. Let the butter melt slightly.

4. Return to heat. Add the pasta and a splash of pasta water. Toss until everything is well combined and glossy.

5. Season with salt and pepper. Turn off the heat and stir in parsley and a generous amount of sambal matah.

6. Plate and top with extra sambal matah to serve.

Why I love this dish:

• It is fast and pantry-friendly

• Sambal matah brings the whole thing to life

• The flavors are rich, bright, and balanced

• It is easy and satisfying, any night of the week

Hope you enjoy this one. I keep coming back to it on busy nights when I want something bright and bold!