Whole-grain spaghetti paired with an aromatic sun-dried tomato sauce, olive oil tuna, and capers is a simple dish made from just a few ingredients. It's perfect for a quick dinner during the week when you're short on time and can't whip up something more fancy. However, don't let its simplicity and swift preparation deceive you—this spaghetti with tuna is delicious! Once you give it a try, I'm confident it'll become a staple in your menu.
Which tuna should I choose?
I highly recommend opting for high-quality tuna in olive oil. Not only it’s less dry (though it’s more calorie-dense!) than tuna in brine, but the olive oil also complements this dish nicely. However, the choice is ultimately up to you. If you only have tuna in brine on hand, simply drizzle a bit of quality olive oil over the finished pasta, and you're good to go!
Dried Tomatoes – Which should you pick?
My personal favourite dried tomatoes are those marinated in olive oil with a touch of dried herbs, especially when they're homemade by my mum. They truly stand out in comparison to the store-bought options. If you stumble upon homemade dried tomatoes, don't hesitate to use them in this recipe!
You really don't need a long list of ingredients to whip up this spaghetti. That's why choosing high-quality products is crucial. Capers, dried tomatoes, and olive oil are essential, they greatly influence the dish's overall flavour.
If you're wondering what to do with the remaining dried tomatoes, look no further! There's another fantastic recipe on the blog that utilises them. Happy cooking! You'll find a link to the recipe below.
Tuna and sun-dried tomatoes spaghetti
Ingredients
- 250 g whole grain spaghetti pasta
- 4 large tomatoes
- 1 onion
- 1 can tuna in olive oil
- ½ jar sun-dried tomatoes in olive oil
- 2 tbsp capers
- 1 tbsp pesto rosso (optional)
- ½ tsp dried oregano
- fresh basil
- salt to taste
- black pepper to taste
Instructions
- In a frying pan, warm a bit of the oil from the sun-dried tomatoes. Add the finely chopped onion and fry on low heat until it turns golden brown.
- Next, add the finely chopped fresh tomatoes. Continue to cook, stirring from time to time, until the majority of the tomato juice has reduced and a sauce forms.
- In the meantime, boil the pasta in salted water, following the directions on the package.
- Remove the excess oil from the dried tomatoes, chop them into smaller pieces, and set them aside.
- To finish off the tomato sauce, add the dried tomatoes, oregano, and season with salt and black pepper to your liking.
- Divide the freshly drained, hot pasta between two plates. Top with the rich tomato sauce, followed by the drained tuna, capers, and fresh basil leaves. For an extra touch, drizzle a bit of olive oil over everything. Enjoy!
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