Tuna and Tomato Spaghetti
User Reviews
4.7
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
2 to 3 servings
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Calories
775 kcal
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Course
Main Course
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Cuisine
American
Tuna and Tomato Spaghetti
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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.
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Ingredients
- sea salt
- 8 ounces spaghetti or linguine
- 1 tablespoon extra-virgin olive oil
- 4 garlic finely chopped, cloves
- 1 cup canned tomato chopped or pureed
- one (5- to 6-oz) tuna preferably oil-packed, canned
- 1/2 cup Romano cheese optional, grated
- black pepper to taste, freshly ground
Optional Additions
- 2 anchovy fillet finely chopped
- 2 tablespoons chopped olives
- 1/4 cup bread crumbs
- 1 tablespoon capers
- pinch red pepper flakes
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
(45%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
24 reviews
Excellent
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