Olive Garden Spaghettini With Tuna

Submitted by Cook4_6

"I finally got around to trying this and really enjoyed it. I added about 4 Tablespoons of Capers and 1/4 cup of chopped spinach to mine, and will probably substitute the tomatoes for marinara next time I make it. I have also made this with salmon as well and it tastes fantastic that way as well!"

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 20 ounces spaghettini
• 12 ounces tuna in olive oil, drained
• 1 garlic clove
• 1 bunch fresh parsley, washed and finely chopped
• 14 ounces tomatoes, peeled and pureed
• 1 1⁄4 cups Chardonnay wine
• 3 ounces extra virgin olive oil
• salt
• fresh ground black pepper

directions

1. In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.
2. Sprinkle with the Chardonnay wine and evaporate.
3. Add the tomato and cook for 15 minutes.
4. Cook spaghettini in a large pot of salted boiling water.
5. Drain the pasta when it is al dente, but retain some of the water.
6. Add the pasta with the sauce immediately.
7. If pasta looks dry, add some of the cooking water.
8. Garnish with chopped parsley and drizzle with extra virgin olive oil.
9. Salt and pepper to taste.

Reviews

[weekend cooker]

What a great dinner for tonight. The tomato/wine combo was excellent ! AN EXCELLENT RECIPE, MADE FOR 1 2 3 TAG. Great post, will make again

 

[Nasseh]

I made this for DH's lunch. I minced some onion & black olives to add to the sauce. He said it was an interesting way to have pasta. Thanks for the recipe...

 

[Susiecat too]

This is good for a quick, easy dinner. The tuna kind of melts into the background of the sauce flavor, and what really stood out to me was the delicious flavor of the tomato/wine combination. At the table I served this with grated parmesan, and the meal was enjoyed by everyone. Thanks, Cooks4_6 for a quick, easy delicious meal!

 

[Liza at Food.com]

This is a great from the pantry pasta! I've made similar ones in the past and did take a lot of creative license, but did follow the steps..browning the garlic with the tuna, cooking down the white wine, and then added my favorite marinara sauce, chickpeas, and parsley. I didn't use nearly the 3 ounces of olive oil (just a drizzle in the pan to start sauteeing) and am wondering if perhaps you cut back on that, the fat/cals will go way down, which would be nice since for once you aren't eating cheese with pasta! Anyway hope you don't mind my changes and really yummy, easy and makes a ton!