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Prep 5 mins
Cook 15 mins
This meal is inspired by the traditional Linguine Del Mar of any Italian restaurant, the twist is that it won't cost fancy restaurant prices to make!
- 1⁄2 lb linguine (or any other fav pasta)
- 2 (6 ounce) cans tuna fish (the albacore in water is the best, but the dark tuna is okay too)
- 1⁄2 red onion (chopped)
- 3 tablespoons olive oil
- 1 1⁄2 cups spaghetti sauce (I enjoy either Paul Newman's or Classico's marinera or tomato and basil sauces)
- 2 garlic cloves (chopped)
- 1⁄2 cup parmigiano
- Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve!
- Drain the water from the two cans of tuna and set aside.
- Warm a large skillet over med-low with olive oil.
- Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize).
- Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min).
- Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated.
- Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min.
- Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese.
- Bon Apetite!
I don't usually try recipes that haven't already been reviewed, but I was looking for a way to use up all the tuna I get from WIC and decided to give this a go. Man, am I glad I did!! My husband and I both enjoyed it and I'll be making it again soon. Thank you so much :o)