Modu Recipes

Solo Cooking God's Fusilli Tuna Pasta

An innovative fusilli pasta featuring a familiar tomato sauce enhanced with gochujang for spiciness and the rich umami of tuna can oil, creating a bold and savory flavor profile.

🙋 Recommended for

  • ⭐ Those tired of repetitive, overly sour tomato pasta sauces and looking for a spicy-sweet twist.
  • ⭐ Students wanting to quickly prepare a rich, high-quality one-pan pasta using just one tuna can.

Ingredients needed 🛒1 servings

  • cooked fusilli 1 serving
  • half onion
  • minced garlic half spoon
  • store-bought tomato spaghetti sauce 1 cup
  • gochujang half spoon
  • 1 tuna can (including oil)
  • a pinch of black pepper
  • a pinch of parsley powder
  • a small amount of cooking oil

Recipe 🍳

  1. Prepare 1 serving of pre-cooked fusilli that has been boiled in salted water and drained.
  2. Chop half an onion into bite-sized pieces with some texture, suitable for stir-frying.
  3. Add a small amount of cooking oil to a pan, then add the chopped onion.
  4. Add half a spoon of minced garlic and sauté until golden and fragrant, releasing a sweet and savory aroma.
  5. Pour in a full cup (measured by paper cup) of store-bought tomato spaghetti sauce generously.
  6. Stir in half a spoon of gochujang into the sauce, ensuring it dissolves evenly without clumping.
  7. Pour the entire tuna can—oil and all—into the pan.
  8. Simmer over medium heat, stirring gently until the sauce is well combined and forms a cohesive base.
  9. Add the pre-cooked fusilli to the pan and toss lightly, ensuring the sauce coats every crevice of the noodles.
  10. Finish by sprinkling black pepper and parsley powder to taste, then transfer to a plate and serve.
  1. Chop the onion finely and set aside the pre-cooked fusilli.
  2. Heat oil in a pan, sauté onion and garlic, then add tomato sauce, gochujang, and the tuna can (with oil), and bring the sauce to a boil.
  3. Combine the cooked fusilli with the sauce, mix well, and finish with pepper and parsley.

Cooking tips 💡

  • Pre-chopped garlic stored in the fridge may have a stronger aroma; avoid overusing it as it can overpower the natural tang of tomato sauce—stick to half a spoon.
  • Do not discard the oil from the tuna can; using it entirely prevents the sauce from becoming dry and preserves the rich, nutty umami of tuna.
  • Gochujang softens the sharp acidity of tomato sauce, resulting in a more addictive and refreshing spiciness.

Shop ingredients on Coupang(Ad)

fusillioniongarlictomato saucegochujangtuna can

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