CentMenu / Dinner · Lunch
Tuna tomato spaghetti
Pantry tuna and olives turn a simple tomato sauce into a quick fish dinner.
PescatarianNo dairy ingredients
Ingredients
4 servings · US + metric
- 12.7 oz (360 g) spaghetti
- 8.47 oz (240 g) canned tuna
- 1.1 lb (500 g) passata
- 2.12 oz (60 g) olives
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 2¾ tsp (2 g) dried oregano
- ¼ tsp (2 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Add 1.1 lb (500 g) passata, 2¾ tsp (2 g) dried oregano and ¼ tsp (2 g) salt and simmer over low heat for 10 minutes.
Meanwhile, cook 12.7 oz (360 g) spaghetti in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain.
Drain 8.47 oz (240 g) canned tuna and 2.12 oz (60 g) olives, halve the olives and fold both into the sauce; heat for 3 minutes, then toss with the drained spaghetti.