Pasta al Tonno: A Korean Gal’s Ramyeon in Pasta

Growing up Korean, ramyeon was the reliable quick meal: intensely satisfying, reliably filling, and unlikely to leave much of a dent in the bank account. It was a cheap thrill, the sort of thing we were regularly warned was not particularly healthy while continuing to keep it stocked in nearly every Korean home. That contradiction was built into its history. Korean ramyeon was introduced in 1963, with government financing, as one possible response to South Korea’s severe postwar food shortage.

Ceramic bowl was wheel-thrown and glazed by me.

Once regarded largely as budget food, ramyeon now commands a global following that could almost compete with BTS. ARMY, please hold the hate mail. Pasta al tonno may not share ramyeon’s austere, mission-driven origin, but it occupies a similarly dependable place in many Italian kitchens, particularly among younger cooks and college students. It is quick, inexpensive, and deeply satisfying without putting an unnecessary dent in the wallet. Humble food, after all, has never prevented anyone from developing very strong opinions about how it should be made.

INGREDIENTS

[serves 1]

three ounces of dried spaghetti

two and a half ounces of canned tuna

one garlic clove, thinly sliced

two tablespoons of salted butter

two teaspoons of jarred capers

a quarter teaspoon of smoked paprika

a quarter teaspoon of dried oregano

salt, a generous pinch or two

Over high heat, bring a pot of water large enough to cook the spaghetti to a boil. Add salt and the spaghetti. Once the spaghetti is cooked al dente, immediately remove it from the heat. Drain while running it under cold water, then set it aside.

Heat a nonstick pan over high heat. Add the butter, garlic, and cooked spaghetti. Sauté to combine, then reduce the heat to medium.

Add the tuna and capers, and continue to sauté for one minute. Add the smoked paprika and oregano, and continue to sauté until the spaghetti turns a shade darker and the tuna softens and breaks apart.

Remove from the heat and serve immediately.

This post contains affiliate links.

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