Olive Garden Spaghettini With Tuna

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: 50 mins
• 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.