Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
Show:
Valerie's Home Cooking
Episode:
Home Alone... And I Like It
Pasta al Tonno
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 378
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 8 mg
- Sodium
- 434 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 378
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 8 mg
- Sodium
- 434 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
- Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.
