Tuna and Tomato Spaghetti

Name: Tuna and Tomato Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 3 servings
Ingredients: sea salt; 8 ounces spaghetti or linguine; 1 tablespoon extra-virgin olive oil; 4 cloves garlic; 1 cup chopped or pureed canned tomatoes; one (5- to 6-oz) can of Tuna; 1/2 cup grated romano cheese; freshly ground black pepper; 2 anchovy fillets; 2 tablespoons chopped olives; 1/4 cup bread crumbs; 1 tablespoon capers; pinch red pepper flakes

User Reviews

4.7

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 to 3 servings
Calories
775 kcal
Course
Main Course
Cuisine
American

Tuna and Tomato Spaghetti

Iris Warren

Report

This tuna and tomato spaghetti is an easy, inexpensive meal that comes together from pasta, canned tuna and tomatoes, and Romano cheese. Done in just 30 minutes and requires only a handful of pantry ingredients.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

sea salt
8 ounces spaghetti or linguine
1 tablespoon extra-virgin olive oil
4 cloves garlic finely chopped
1 cup chopped or pureed canned tomatoes
one (5- to 6-oz) can of Tuna preferably oil-packed
1/2 cup grated romano cheese (optional)
freshly ground black pepper to taste

Optional Additions

2 anchovy fillets finely chopped
2 tablespoons chopped olives
1/4 cup bread crumbs
1 tablespoon capers
pinch red pepper flakes

Add to Shopping List

Instructions

Bring a large pot of heavily salted water to a boil and cook the 8 ounces spaghetti or linguine according to the package instructions.
Meanwhile, in a large saucepan over medium heat, warm the 1 tablespoon extra-virgin olive oil. Add the 4 cloves garlic and sauté until fragrant, about 1 minute.☞ TESTER TIP: If you’re using high-quality oil-packed tuna here, swap the tuna oil for olive oil when sautéing the garlic. It’ll give you a more pronounced tuna flavor and involves less waste.
Add the 1 cup chopped or pureed canned tomatoes and tilt the saucepan to swirl the ingredients together. Let the sauce cook for 2 minutes and then add the one (5- to 6-oz) can of tuna. Use a wooden spoon to break up the tuna and continue to cook until it’s warmed through, about 3 minutes more.
Add 1/4 cup of the grated Romano, if using, reserving the rest to sprinkle on top. Taste and add salt and freshly ground black pepper, as needed.
Stir in any of the optional additions (2 anchovy fillets, 2 tablespoons chopped olives, 1/4 cup bread crumbs, 1 tablespoon capers, pinch red pepper flakes), if using.
Reduce the heat to low and cover to keep the sauce warm while you finish boiling the spaghetti.
Drain the spaghetti, reserving 1/4 cup of the cooking water. Add the spaghetti to the sauce and toss everything together. If the sauce isn’t sliding and coating the noodles, add a little of the reserved pasta water and try tossing it again.
Divvy the pasta among bowls and, if desired, sprinkle with the remaining Romano.

Nutrition Information

Show Details

Serving 1portion Calories 775kcal (39%) Carbohydrates 107g (36%) Protein 44g (88%) Fat 19g (29%) Saturated Fat 6g (30%) Monounsaturated Fat 9g Cholesterol 59mg (20%) Sodium 993mg (41%) Fiber 7g (28%) Sugar 10g (20%)

Nutrition Facts

Serving: 2to 3 servings

Amount Per Serving

Calories 775 kcal

% Daily Value*

Serving	1portion
Calories	775kcal	39%
Carbohydrates	107g	36%
Protein	44g	88%
Fat	19g	29%
Saturated Fat	6g	30%
Monounsaturated Fat	9g	45%
Cholesterol	59mg	20%
Sodium	993mg	41%
Fiber	7g	28%
Sugar	10g	20%