Serves 4
350 cal · 30 min
Tuna Pasta
Recipe GLPRbbc2fc66dba885
A simple, satisfying one-pan dish combining tender spaghetti with a light tomato sauce enriched with fresh vegetables and canned tuna. Perfect for a quick weeknight dinner that's ready in under 30 minutes.
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Ingredients
8 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 small onion, chopped
1/2 cup broccoli, chopped
1 1/2 cups tomato-based pasta sauce
1 can (5 ounces) water-packed tuna, drained
Salt to taste, optional
Black pepper to taste, optional
2 tablespoons Parmesan cheese, optional
Directions
Wash your hands thoroughly with soap and water before beginning.
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain well in a colander and set aside.
While the pasta cooks, heat the vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.
Add the chopped onion and broccoli to the hot oil. Stir occasionally and cook for 5–7 minutes until the vegetables begin to soften and the onion becomes translucent.
Pour the tomato-based pasta sauce into the skillet and stir to combine with the vegetables.
Increase the heat to medium-high and bring the sauce to a gentle boil, stirring occasionally for about 2–3 minutes.
Reduce the heat to low and simmer gently for 3 minutes to allow the flavors to meld.
Gently fold the drained tuna into the sauce, stirring just enough to warm it through, about 1–2 minutes. Do not overstir, as the tuna will break apart.
Season the sauce with salt and black pepper to taste, if desired.
Add the cooked spaghetti to the skillet and gently toss until all the pasta is evenly coated with sauce.
If using Parmesan cheese, sprinkle it over the top and toss lightly to combine.
Divide among serving bowls and serve hot. Enjoy!
