Prep 30 mins
Cook 20 mins
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!
- 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
- fresh ground black pepper
- In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.
- Sprinkle with the Chardonnay wine and evaporate.
- Add the tomato and cook for 15 minutes.
- Cook spaghettini in a large pot of salted boiling water.
- Drain the pasta when it is al dente, but retain some of the water.
- Add the pasta with the sauce immediately.
- If pasta looks dry, add some of the cooking water.
- Garnish with chopped parsley and drizzle with extra virgin olive oil.
- Salt and pepper to taste.
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
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...
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!