Ingredients
4, 5-ounce cans of tuna in olive oil
16 ounces of whole wheat spaghetti (Garofalo preferred)
1/4 cup of of olive oil plus 1 tablespoon
1 tablespoon salt
- Fill a large pot with water. Add salt and bring to a boil.
- When water comes to a boil, add spaghetti and cook for one minute less than package instructions.
- Take a small saucepan, add 1 tablespoon of olive oil and empty contents of tuna cans into saucepan (This assumes you are using oil packed tuna. If you are not, drain tuna first).
- Spread tuna in pan and gently heat over low heat.
- When pasta is cooked, drain water and then toss spaghetti with 1/4 cup of olive oil. Divide spaghetti among plates and top each spaghetti serving with warm tuna.
Wine pairing: Pinot Noir
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