Ingredients
Serves 2:
- 7.5 oz Oregon’s Choice Gourmet Albacore, drained
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1/2 small onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/4 to 1/2 teaspoon red chili flakes
- 1 anchovy fillet in oil
- 1.5 tablespoons tomato paste
- 1/4 cup chicken broth
- 2/3 cup crushed tomatoes
- 1 heaping cup fresh spinach
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley
Instructions
Finely chop the onion, mince the garlic, and drain Oregon’s Choice Gourmet Albacore.
In a skillet, heat olive oil and butter over medium-low heat. Add onion and garlic, sauté until soft and fragrant, about 2–3 minutes. Stir in anchovy, chili flakes, oregano, paprika, salt, and pepper. Cook another 30 seconds.
Build the sauce
Stir in the tomato paste and cook for 1 minute. Add the broth to deglaze, scraping up any bits from the pan. Stir in crushed tomatoes and simmer for 5 minutes to let the flavors deepen.
Stir in the Parmesan and gently fold in the Oregon’s Choice Gourmet Albacore and let warm through for 1–2 minutes.
Add spinach and stir until wilted, 1–2 minutes.
Serve
Garnish with parsley, more chili flakes, and black pepper. Serve over pasta, rice, or with crusty bread.