Spaghettini With Tuna
This dish is based on the Italian Spaghetti al Tonno. It is a perfect meal for anyone who doesn’t eat meat or poultry but does eat fish—or for that tough cookie in your house who won’t try any “seafood” except gefilte fish or canned tuna. You can spice up this dish, literally, by adding red pepper flakes and a 28-ounce can of whole plum tomatoes. (Break them up with your spoon while stirring and cooking.) This easy dish is an Italian staple—why not a kosher one too? Use a good quality tuna. The better the tuna, the better this dish will be.
Ingredients
- 1 (1-pound) box spaghettini (thin spaghetti)
- ¼ cup extra virgin olive oil
- 2 garlic cloves, minced
- 2 (6-ounce) cans tuna in oil, undrained
- 2 cups Manischewitz All Natural Vegetable Broth
- 3 tablespoons finely chopped fresh parsley
Instructions
- Prepare pasta according to package instructions.
- In a medium saucepan, heat evoo over low heat. Add garlic and cook for 2 minutes, until fragrant, being careful not to burn. (If it burns, garlic will taste bitter. Throw it out and start over.)
- Add tuna with oil from the can; mix well. Stir in broth, increase heat to medium. Cook for 10 minutes, stirring occasionally, being careful not to break up the tuna too much.
- Add parsley and cook for 1 to 2 minutes more, stirring occasionally. Pour over spaghettini and serve with crusty bread.
