Here is a quick and healthy pasta dish with Tuna. I have made this dish two different ways, you can choose which one you prefer. The first way that you will see pictured is a milder version that is finished off with Parmesan. The other alternate to this dish is by adding capers and lemon and no cheese. You can also spice this dish up to your taste by adding red pepper flake or a little pepperoncini chopped up to add a little zest.
1 – Package of spaghetti
1 -6 oz jar of Tuna fillets. The brand I prefer is Tonnino and comes in olive oil or water, with or without oregano.
Tonnino even offers one with lemon added. Either one will work very well. Canned Tuna fillets also work.
3 Cloves of Garlic
Extra Virgin Olive Oil – Don’t skimp on this. Get the best oil you can afford.
Black Pepper – to taste or in the alternate version: red pepper flake or chopped pepperoncini
Tall Pot of Water
9 inch Skillet
Put the pot of water on the boil, this dish will be ready as soon as the pasta is done (8-9 minutes)
This is the brand of tuna I prefer, it’s Tonnino and it’s fantastic. (This one has Oregano, it’s not the one I used, it’s just the one I used for the picture, I threw the other jar away too quick, oops.)
To begin, I mince the garlic cloves very finely in a food processor, yeah, I felt a little lazy, so what.
Lightly brown the minced Garlic in 3 tablespoons of extra virgin olive oil.
Add the tuna into the pan, and saute it for a few minutes. At this point for the alternate version I add the red-pepper flakes or a couple chopped up pepperoncini’s and saute with the tuna. You can also add a dozen or so Capers (Rinsed well) and the juice of half a lemon.
Drain the pasta but retain some of the water. The Spaghetti goes into the skillet, still on medium heat. Add a little of the starchy pasta water if it looks too dry.
Add fresh cracked black pepper.
Serve with freshly grated Parmesan.
That’s it. Enjoy.