Spaghetti Con Pomodoro E Tonno
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Onion (roughly chopped)450 g
SpaghettiDirections:
1
Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat
2
Add the onions and cook, stirring, until softened, about 3 minutes
3
Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan
4
Season with salt and pepper, and stir in the basil
5
Cover and bring to a boil
6
Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes
7
Drain half of the olive oil from the canned tuna
8
Flake the tuna into the tomato sauce
9
Cover and simmer to heat through, 8 to 10 minutes
10
Remove from the heat and set aside while the pasta cooks
11
Bring a large pot of salted water to a boil
12
Add the pasta and cook until al dente, following the package instructions
13
Drain, then toss the pasta with the remaining 2 tablespoons olive oil
14
Add about 3 ladlesful of sauce and continue tossing
15
Distribute evenly among four dinner plates
16
Ladle the remaining sauce on top, and serve immediately