Spaghetti Al Tonno

Not only that I love eating Italian food, I also enjoy preparing them because they are pretty much fuss-free.  This version used ingredients right out of my pantry, refrigerator, and garden.

Boil water for pasta.  Prep ingredients.  Start sauteing when water starts to boil.

  • 4 tablespoons olive oil (you may use more or less)
  • 4 cloves garlic, chopped or sliced thinly
  • 1 can olives, chopped or sliced thinly
  • 2 tomatoes, roughly chopped
  • pepper flakes (up to you)
  • 4 cans tuna, albacore (Costco) – a not so lean version in olive oil would probably be better
  • handful of basil, chiffonade

In a pan or wok, saute garlic, tomatoes, and olives in olive oil.  Add tuna, break apart with spatula, add pepper flakes.  I added nasturtium petals for color and peppery taste.

Spaghetti Al Tonno, Moonglow Cooks

Spaghetti Al Tonno, Moonglow Cooks

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