Recipe courtesy of EatingWell.com

Spaghetti with Tuna and Tomato Sauce (Spaghetti al tonno e pomodoro)

Italian tuna packed in olive oil is a must for this pasta dish: the flavorful oil is drained from the tuna and used for cooking the sauce.
  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
  • Nutrition Info
Save Recipe

Ingredients

1 7-ounce can Italian tuna, packed in olive oil

3 cloves garlic, finely chopped

1 28-ounce can plum tomatoes

1/2 teaspoon crushed red pepper

1 pound whole-wheat spaghetti

4 tablespoons chopped fresh parsley, divided

Salt & freshly ground pepper to taste

Directions

  1. Drain tuna in a sieve set over a small bowl, squeezing to press out as much oil as possible (reserve the oil). Break up the tuna with a fork and set aside.
  2. Heat 1 tablespoon of the tuna oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes with their juice and crushed red pepper; break up the tomatoes with a fork. Simmer over low heat until slightly thickened, about 15 minutes. Stir in tuna and set aside.
  3. Meanwhile, cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain it and return to the pot. Add the sauce and 3 tablespoons of parsley; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl, sprinkle with the remaining 1 tablespoon parsley and serve immediately.

Spaghetti and Meatballs

Spaghetti Bolognese

Spaghetti and Meatballs

Spaghetti Frittata

Spaghetti with Meatballs

Tuna, Tomatoes and Spaghetti

Spaghetti and Tuna Meatballs

Tuna, Tomatoes and Spaghetti