Obviously I love my fancy-sounding recipes on here, but mostly I'm all about cheap and easy. This recipe may sound pretentious, but it's really just some spaghetti with tuna fish in it. I wasn't sure how this was going to turn out, but I figured I may as well try it, especially when it cost about four dollars to make four meals!
First I cooked down some onions and garlic in a big sauce pan. I accidently burned some of the garlic because I had the oil too hot, but the final product didn't taste burnt, thank goodness!
|Onions, Garlic, and Oil. (You can see the little burnt garlics!)|
|It took forever for the water to boil because I didn't have|
another medium saucepan!
|Spaghetti con Pomdedoro e Tonno|
1/4 cup plus 2 Tbsp. olive oil
1 Tbsp. chopped onions
2 cloves garlic, minced
4 cups canned crushed tomatoes
1 cup of your favorite marinara sauce
Salt and Pepper
1 tsp. basil
1 (6 oz.) can tuna, drained
1 lb. spaghetti
Heat 1/4 cup of the olive oil in a small saucepan over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes and tomato sauce. Season with salt and pepper and stir in the basil.
Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Flake the tuna into the tomato sauce. Cover and simmer until heated through, 8-10 minutes.
Meanwhile, bring a large salted pot of water to a boil. Add the pasta and cook al dente, according to the package directions. Drain, then toss pasta with remaining 2 Tbsp. oil. Add about 3 ladlesful of sauce and continue to toss. Distribute evenly, then ladle remaining sauce on top.
Recipe adapted from Food Network