TANGY RUSTIC TUNA SPAGHETTI

Everyone can use another spaghetti dish on their dinner repetoire. I also think everyone can use another canned tuna recipe as well. This is a good recipe that combines the best of both worlds! I consider this to be a not your average spaghetti dish since there is the addition of white wine vinegar in the light spaghetti sauce. Surprisingly, the vinegar is not as overpowering as you might think. The grated Parmesan cheese and chopped tomato creates a nice balance to the tangy flavour in the dish. I also added a good amount of shredded brussel sprouts, but no worries your kids won't suspect a thing!

Serves 2

Ingredients:

  • 8-10 oz. spaghetti
  • 3 tbsp extra virgin olive oil
  • pinch of chili flakes
  • 1 small onion, sliced thinly
  • 3 garlic cloves, minced
  • 2 cups shredded brussel sprouts
  • 1 carrot, peeled and diced
  • coarse salt
  • freshly cracked black pepper
  • 1 large tomato, diced
  • 1/4 cup chopped olives
  • 1 can of tuna, packed in oil or water, drained
  • 1/4 cup white wine vinegar
  • juice of half a lemon
  • handful of chopped fresh parsley
  • freshly grated Parmesan cheese

1. Put on a large pot of boiling water and cook the spaghetti until al dente. Follow the package instructions. In a large deep shallow skillet, on medium high heat, drizzle in the olive oil. Sprinkle in the pinch of chili flakes and add in the onion and garlic. Saute for 2 minutes, then add in shredded brussel sprouts, carrots and season with salt and pepper.

2. Then add in the diced tomatoes and olives and once the tomatoes start to cook down; add in the can of tuna, drizzle the white wine vinegar and squeeze the lemon juice all around. Quickly add in the cooked spaghetti and the chopped fresh parsley; then gently combine with the rest of the ingredients. Once incorporated together, give a generous sprinkle of grated Parmesan cheese. Serve immediately. If you wish drizzle with a little bit of good quality extra virgin olive oil.

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