- 8 ounces [227 g] spaghetti
- 1 [6-ounce / 170 g] light tuna fish in oil
- 1/2 cup [125 mL] chopped onion
- 2 garlic cloves, minced
- 1 cup [250 mL] freshly chopped tomatoes
- 1/4 cup [60 mL] freshly chopped basil
or
1 teaspoon [5 mL] dried basil
|
- Cook spaghetti to desired doneness, as directed on package.
- Drain; cover to keep warm.
- Meanwhile, drain tuna fish, reserving 1 tablespoon [15 mL] oil.
- Reserve tuna fish.
- Heat reserved oil in a large skillet, over medium heat, until hot.
- Add chopped onion and minced garlic; cook, stirring, for 2 minutes.
- Add chopped tomatoes and basil; cook, stirring, for 2 minutes.
- Stir in reserved tuna fish and oil.
- Add hot, cooked pasta; toss gently.
- Serve hot.
|
