Recipe by VER(Sachi)
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!
Top Review by 909844
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)
- 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
Directions See How It's Made
- 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!