Spaghetti tuna and tomato is an easy dish to be prepared and ideal for last minute pasta meal to surprise your friends and yourself with.
So, don't worry if you come home and you find just a few ingredients in your food storage, because even with the simplest of your ingredients you can turn this recipe into a tasty dish by making it the protagonist of your lunch or dinner.
A can of tuna, some tomatoes and a few basil leaves to flavour and the best extra virgin olive oil! Here, for my recipe I have used garlic leaves instead of basil as now in season.
For 2 people:
200/240gr spaghetti 8-9 min. cooking time
300g tuna in oil
500g cherry tomatoe
5 fresh garlic leaves
1 red onion
salt and pepper
4 tablespoons extra virgin olive oil
dry chilli
Wash and cut the cherry tomatoes in two part, in four parts if the cherry are bigger.
Finely chopped the onion.
In a non-stick pan add the oil, dry chilli and fry the onion until golden brown over a medium heat.
Then pour the tomatoes and sauté everything for few minutes or until the cherry start to get softer and release some sauce.
Season with salt and pepper to taste, add the tuna and mash with a fork until is completely crumbled.
Remove from the heat while you are waiting for the pasta to be cooked.
Cook the pasta in a large pan of salty water.
Drain the spaghetti 1 minute before the cooking time and place to the pan with the sauce. Add a few ladle of pasta cooking water, a drizzle of extra oil over a hight heat, finishing their cooking in a pan by constantly mixing well.
Do not overcook or dry the pasta to much but serve it creamy and al dente.
When done, serve immediately and decorate the dish with some copped garlic leaves or alternatively to it, basil or parsley.
Enjoy!
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