Spaghetti al Tonno

Spaghetti al Tonno is a light yet flavorful Italian seafood dish that combines al dente spaghetti with a rich tuna sauce, making it a quick and satisfying meal. This recipe highlights the natural flavors of the tuna, enhanced by fresh herbs and a hint of spice.

Ingredients

• Spaghetti - 160 grams
• Canned tuna in olive oil - 1 can (about 150 grams, drained)
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Red pepper flakes - 1/4 teaspoon (optional)
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon zest - from 1 lemon
• Lemon juice - from 1/2 lemon

Steps

1. Bring a large pot of salted water to a boil, then add the spaghetti and cook according to package instructions until al dente.
2. While the spaghetti is cooking, heat olive oil in a large pan over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the pan and cook for about 5 minutes, until they start to soften.
4. Stir in the drained tuna, breaking it up gently with a fork. Cook for an additional 2-3 minutes to heat through.
5. Once the spaghetti is cooked, reserve 1/2 cup of pasta water, then drain the pasta. Add the spaghetti directly to the pan with the tuna mixture.
6. Toss the spaghetti with the sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
7. Stir in chopped parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 520
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 35 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids from tuna, supporting heart health.
• Contains antioxidants from cherry tomatoes, promoting overall health.

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