For pasta if you want to have a bite to it (al-dente) and not become soft you need to get a good quality one. Doesn’t need to be a lot expensive, but typically Italian ones are safer in this front. Better ones are bronze extruded as it leaves the surface that is porous. If that is not important to you, then ignore:)
Disagree on tuna and especially for Pasta.
For pasta if you want to have a bite to it (al-dente) and not become soft you need to get a good quality one. Doesn’t need to be a lot expensive, but typically Italian ones are safer in this front. Better ones are bronze extruded as it leaves the surface that is porous. If that is not important to you, then ignore:)
Anything that comes in light creme color and over 14% protein usually is pretty decent.