- 1 pound uncooked spaghetti
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 4 tablespoons olive oil, divided
- 2 (5 ounce) cans tuna, drained
- salt to taste
- ground black pepper to taste
- 4 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist.
- Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
- Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.
05/04/2018
recipepes.com
Peter's Pasta al' Tonno, recipe
PT15M
PT1H
5
455 calories
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