Spaghetti with Tuna

Imagine those “I-don’t-know-what-to-eat” days. Even those “I-don’t-feel-like-cooking” days. Spaghetti with tuna solves both.
You get a delicious recipe with a can of tuna and one of the peeled tomatoes.

An easy-to-make dish, ideal for a last-minute spaghetti meal, and a perfect dinner saver because even the simplest of ingredients can be used to prepare tasty dishes. Butterflies with salmon know very well, don’t they?

Suppose you choose fresh tuna, a few basil leaves to flavor, and the best extra virgin olive oil! The sauce will make this dish tastier and more full-bodied, and dinner is served!

INGREDIENTS (for four people)

  • Spaghetti 320 g
  • Tuna in oil (drained) 150 g
  • Peeled tomatoes 400 g
  • Extra virgin olive oil to taste
  • Salt up to taste
  • Black pepper to taste
  • Basil to taste
  • ½ golden onions

To prepare spaghetti with tuna, start by heating a pot full of water on the stove. Salt to taste: it will be used for cooking the pasta. Drain the tuna fillet from the preservation oil. Meanwhile, peel the onion, and slice it thinly. Heat the olive oil in a pan and add the sliced onion. Let it dry over low heat for a few minutes, stirring often; fray the tuna with your hands and add it to the pan when the onion is softened and let it brown for a couple of minutes, stirring constantly. Mash the tomatoes with a fork, and pour them into the pan with the tuna; let the sauce cook for about 10 minutes.

Meanwhile, boil the spaghetti, and cook them al dente: while the pasta is cooking, the sauce will also be ready. Finally, drain the spaghetti directly into the pan with the tuna.

Season with ground pepper, turn off the heat and add fresh basil leaves. Stir and serve your spaghetti!

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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