Pasta al Pomodoro e Tonno

Pasta al Pomodoro e Tonno is a delightful Italian seafood dish that combines the freshness of ripe tomatoes with the savory flavor of tuna. This dairy-free recipe is quick to prepare, making it perfect for a light yet satisfying meal.

Ingredients

• Spaghetti - 200g
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 300g, halved
• Canned tuna in olive oil - 150g, drained
• Fresh basil leaves - 10g, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, until they soften and release their juices.
5. Stir in the drained tuna and cook for an additional 2-3 minutes, breaking it apart gently with a spatula.
6. Add salt, black pepper, and red pepper flakes (if using) to taste.
7. Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the spaghetti.
8. Add the drained spaghetti to the skillet with the tomato and tuna mixture, tossing everything together.
9. If the pasta seems dry, add reserved pasta water a little at a time until you reach the desired consistency.
10. Remove from heat and stir in the chopped basil just before serving.

Nutrition

• Calories: 550
• Protein: 25 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from tuna, which support heart health.
• Contains antioxidants from tomatoes and basil, promoting overall wellness.

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