Spaghetti with Tuna & Tomato Sauce (Spaghetti al tonno e pomodoro)


  • Salt & freshly ground pepper, to taste
  • 4 tablespoons chopped fresh parsley, divided
  • 1 pound whole-wheat spaghetti
  • ½ teaspoon crushed red pepper
  • 1 28-ounce can plum tomatoes
  • 3 cloves garlic, finely chopped
  • 1 7-ounce can Italian tuna, packed in olive oil

Drain tuna in a sieve set over a small bowl, squeezing to press out as much oil as possible (reserve the oil). Break up the tuna with a fork and set aside. Heat 1 tablespoon of the tuna oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes w...

View full recipe at SpringPad


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