Zing-a-Ding-Ding Spaghetti with Albacore Tuna
I came up with this simple and easy recipe with stuff I had around the house. I was very pleased with the outcome. A quick fix for a zingy and flavorful dish. If you want to add a little more Italian cheesy flare to it, try tossing the pasta with 3/4 cup each shredded Asiago & Fontina cheeses. Enjoy.
- Serves: 8 persons
- ⅓cup olive oil, divided
- ⅓cup finely chopped red onion
- 3cloves garlic, minced
- 1(14 ounce) can stewed tomatoes
- 1teaspoon dried oregano
- 1pinch dried thyme
- 2(5 ounce) cans tuna, drained
- ⅓cup white wine
- ½lemon, juiced
- 1(16 ounce) package angel hair pasta
- ⅓cup grated Parmesan cheese
Step 1Heat 1 tablespoon oil in a skillet over medium heat. Place onion, garlic, and tomatoes in the skillet, and season with oregano and thyme. Cook and stir 5 minutes, until onion is tender. Mix in tuna, wine, lemon juice, and remaining olive oil. Continue cooking 10 minutes, stirring occasionally.
Step 2Bring a large pot of lightly salted water to a boil. Add angel hair pasta. Cook for 3 to 4 minutes, until al dente. Drain, and transfer to a bowl.
Step 3Toss the cooked pasta with Parmesan cheese. Top with the skillet mixture to serve.