Spaghetti al Tonno

Spaghetti al Tonno

from frannielovesfood.com
Main Course

A quick and easy pasta dish, filled with flavor and protein.

Ingredients

  • 1 lbspaghetti
  • 15 oz can yellowfin tuna in olive oil
  • ¼ cupkalamata olives, halved
  • 1 tbspcapers, chopped
  • 2garlic cloves
  • 1 tbspfresh parsley, chopped, reserved the stalks
  • ¼ tspred pepper flakes
  • 4whole san marzano tomatoes, handcrushed
  • 4 tbspolive oil

Directions

  1. 1

    Drain the olive oil from the tuna into a bowl and reserve.

  2. 2

    Into a saute pan, add oil from the tuna can, 4 tbsp of olive oil, parsley stalks, red pepper flakes, whole garlic cloves and capers. Saute until fragrant.

  3. 3

    Hand crush the tomatoes. Add in the tomatoes to the pan, season with salt and pepper.

  4. 4

    Add in the tuna and olives to the sauce and let it simmer for 10- 15 mins.

  5. 5

    Undercook the spaghetti, reserve a cup of pasta water (in case you need it). Add the spaghetti to the pan and let it finish cooking in the sauce. You may add pasta water if the pasta dries out the sauce.

  6. 6

    When the pasta is done, add freshly chopped parsley and stir to combine.