Spaghetti with Tuna and Tomato Sauce
Delicious tuna spaghetti with plum tomatoes, and garlic; seasoned with fresh parsley and red pepper flakes.
  • 6 oz. Canned tuna in Olive oil, drain *but not rinsed
  • 3 Garlic cloves, finely chopped
  • 28 oz. Plum Tomatoes
  • 1/2 teaspoon Red pepper flakes
  • 1 lb. Spaghetti
  • 4 tablespoon Chopped fresh parsley
  • Salt & freshly ground pepper to taste
  • 1. *Keep drained oil.
  • 2. Break up Tuna with fork and set aside.
  • 3. In large skillet heat 1 tbls of the olive oil over medium heat.
  • 4. Add garlic and cook, stirring for 30 seconds.
  • 5. Add tomatoes with their juice and re pepper flakes.
  • 6. Break up the tomatoes with a fork.
  • 7. Simmer over low heat until slightly thickened, about 15 minutes.
  • 8. Stir in Tonno and set aside.
  • 9. Meanwhile, cook spaghetti in large pot of boiling water until al dente, 8-10 minutes.
  • 10. Drain it and return to the pot.
  • 11. Add the sauce and 3 tbls of parsley: toss to combine.
  • 12. Taste and adjust seasonings.
  • 13. Transfer to a serving bowl, sprinkle with the remaining 1 tbls parsley and serve immediately.