Pasta al Tonno
A pantry recipe that can also be made with fresh ingredients!
Ingredients
- 1 lb pasta (any kind you like!)
- olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 8 plum tomatoes, chopped
- handful basil, chopped
- 3 cans Genova Yellowfin Tuna in Olive Oil (or similar), with the oil
- large handfuls baby spinach
- grated parmesan cheese, for serving
Instructions
- Fill a large pot of water to boil for the pasta.
- Heat olive oil in a large pan over medium heat.
- While the oil heats, add chopped onion and garlic to the oil. Salt lightly, and stir consistently.
- While the onion and garlic are browning, chop the tomatoes.
- Add the tomatoes into the pan with the onion and garlic, and toss thoroughly. Cover and simmer on low for 10-15 minutes, or until they begin to break apart.
- Add the chopped basil to the tomato sauce, and continue simmering until desired consistency.
- Add the canned tuna with its olive oil to the pan. Toss thoroughly. Cover again and warm through.
- Towards the end of cooking, add handfuls of baby spinach and toss to help wilt.
- Add the cooked pasta directly to the sauce, and toss in the pan so it is thoroughly coated and combined.
- Serve with grated parmesan cheese. Enjoy!