Olive Garden Spaghettini With Tuna

1. 1

   In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.

2. 2

   Sprinkle with the Chardonnay wine and evaporate.

3. 3

   Add the tomato and cook for 15 minutes.

4. 4

   Cook spaghettini in a large pot of salted boiling water.

5. 5

   Drain the pasta when it is al dente, but retain some of the water.

6. 6

   Add the pasta with the sauce immediately.

7. 7

   If pasta looks dry, add some of the cooking water.

8. 8

   Garnish with chopped parsley and drizzle with extra virgin olive oil.

9. 9

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.