Spaghetti with Tuna and Basil


  • One 35-ounce can Italian peeled tomatoes, chopped, ½ cup liquid reserved
  • Salt and freshly ground black pepper
  • 1 pound spaghetti
  • ½ cup shredded basil
  • ½ teaspoon crushed red pepper (optional)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • + 2 more ingredients
    • Two 6-ounce cans imported tuna in olive oil, drained and lightly flaked
    • 8 garlic cloves, minced

1. Heat the olive oil in a large skillet. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 3 minutes. Add the tomatoes and their liquid and simmer over moderate heat, stirring occasionally, until slightly thickened, about 7 minutes. Add the tuna and s...

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