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Creamy Sage & White Wine Tuna Pasta with Wilted Garlic Spinach

Preparation

10 Mins

Cooking time

20 Mins

Serving

This meal pulls together pantry staples and fresh aromatics into something that feels genuinely elegant on a Tuesday night. Everything cooks in a logical sequence so the pasta, sauce, and greens land on the table at the exact same moment.

Ingredients

For the pasta

12 oz dry pasta (linguine or penne)
Water and salt for boiling

For the creamy sage & white wine sauce

2 cans (5 oz each) tuna in water, drained
3 tbsp unsalted butter
4 garlic cloves, minced (divided use)
1 tbsp white wine vinegar
½ cup heavy cream
½ cup low-sodium chicken or vegetable broth
10 fresh sage leaves, thinly sliced (or 1 tsp dried sage)
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
¼ tsp black pepper
¼ tsp salt
¼ cup grated Parmesan, plus extra to serve

For the wilted garlic spinach

1 tbsp olive oil
2 garlic cloves, minced (from divided use above)
5 oz baby spinach
1 tsp white wine vinegar
Salt and pepper to taste

Steps

Bring a large pot of generously salted water to a boil over high heat.
Once boiling, add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining, then drain and set aside.
While the pasta cooks, melt butter in a large skillet over medium heat. Add 2 of the minced garlic cloves and sauté for about 1 minute until fragrant and just golden.
Add the sage and thyme to the skillet and stir for 30 seconds until aromatic.
Pour in the white wine vinegar and let it sizzle and reduce for about 30 seconds, scraping up any bits from the pan.
Stir in the broth and cream. Let the sauce simmer on medium-low for 4 to 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
While the sauce reduces, heat olive oil in a separate medium skillet over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds.
Add the spinach to the medium skillet in batches, tossing with tongs. Once fully wilted (about 2 to 3 minutes), splash in the white wine vinegar, season with salt and pepper, and remove from heat. Cover loosely to keep warm.
Flake the drained tuna into the cream sauce and stir gently to combine. Season with salt and pepper. Simmer for 1 to 2 minutes until the tuna is heated through.
Add the drained pasta to the sauce skillet and toss well to coat. Add a splash of the reserved pasta water if needed to loosen the sauce to your liking.
Stir in the Parmesan and toss once more until melted and glossy.
Plate the creamy tuna pasta and serve the wilted garlic spinach alongside. Finish with extra Parmesan at the table.

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