Turned canned tuna into a quick and delicious pasta sauce. Combine tuna with an earthy saute of onions and garlic, cook briefly, toss with hot pasta and chopped parsley, then dust with Parmesan cheese to finish the dish.
INGREDIENTS (for 8 servings):
- 1 pound uncooked spaghetti
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 4 tablespoons olive oil, divided
- 2 (6 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.