Spaghetti with Tuna

Spaghetti with Tuna

Alex Cage1 comment

So, you want to make something delicious for dinner but you feel like you’ve got nothing in the fridge? If cooked correctly, spaghetti can quickly become a winning recipe. For our recipe today we opt for one of the simplest ways to create a unique and inspiring spaghetti dish! This dish is as flexible as spaghetti itself. Feel free to add or subtract from the recipe according to your preferences!


What You’ll Need


What You’ll Do

  1. Put a full pot of salted water onto the stove and cover to boil
  2. Drain the oil from your tuna can
  3. Peel and slice your onion very thinly
  4. Heat a couple of tablespoons of olive oil in a pan on the stove
  5. Add your peeled onions and allow to cook until glossy
  6. Pull apart your chunks of tuna into smaller pieces and place into the pan with the onion and oil
  7. Let it brown for a couple of minutes, stirring continuously
  8. Place your peeled tomatoes in a large bowl and crush them using your hands and a fork if needed
  9. Pour all of your tomatoes into the pan with your tuna
  10. Cook your sauce on medium heat for ten minutes, continuing to stir throughout
  11. Place your spaghetti in the pot and allow to boil until it reaches your preferred level of softness.
  12. Drain your spaghetti and place directly into the pan with your sauce
  13. Continue to cook on low heat for several minutes
  14. Add your black pepper and salt as desired
  15. Remove from heat and top with the freshly picked basil leaves
  16. Mix together and serve hot!

1 comment

Linda
Linda
Delish, i crave this recipe.

Add a comment

* Comments must be approved before being displayed.
Pappardelle Pasta

Pappardelle Pasta

Pappardelle was first mentioned in writing at the end of the 13th century and became so famous in the Tuscan region that the writer Bocaccio, one of the three fathers of the modern Italian language, mentioned the dish in his famous work The Decameron. But he’s not the only writer to mention the pasta; several Renaissance writers sang the praises of pappardelle in their writing. 

What Is the Best Flour for Pasta? A Cook's Guide

What Is the Best Flour for Pasta? A Cook's Guide

Fabbri1905: Amarena Wild cherries tradition and much more

Fabbri1905: Amarena Wild cherries tradition and much more

The lovers of sweets will be surprised by the quality of the Amarena wild cherries in Syrup. They are great as a topping upon your ice creams and desserts, or you can enjoy this product as it is. Plus, the jar that contains them is the perfect decoration for your kitchen.

Caputo Flour

Caputo Flour

It is important when preparing Italian food, whether it be pizza, fresh pasta, pasta sauce or any other Italian recipe, that you use the best ingredients such as Italian flour, Italian tomatoes etc.