Spaghetti con Pomodoro e Tonno

1. 1

   Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat.

2. 2

   Add the onions and cook, stirring, until softened, about 3 minutes.

3. 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. 4

   Season with salt and pepper, and stir in the basil.

5. 5

   Cover and bring to a boil.

6. 6

   Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes.

7. 7

   Drain half of the olive oil from the canned tuna.

8. 8

   Flake the tuna into the tomato sauce.

9. 9

   Cover and simmer to heat through, 8 to 10 minutes.

10. 10

    Remove from the heat and set aside while the pasta cooks.

11. 11

    Bring a large pot of salted water to a boil.

12. 12

    Add the pasta and cook until al dente, following the package instructions.

13. 13

    Drain, then toss the pasta with the remaining 2 tablespoons olive oil.

14. 14

    Add about 3 ladlesful of sauce and continue tossing.

15. 15

    Distribute evenly among four dinner plates.

16. 16

    Ladle the remaining sauce on top, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.