Quick and Easy Tomato and Tuna Spaghetti
Prep Time
Cooking Mode
¾ lb spaghetti
2 cups chopped leek (about 1)
3 tablespoons olive oil
3 tablespoons sundried pitted black olives, chopped
1 teaspoon chopped capers
1 pinch crushed red pepper flakes
1 can 14 oz Italian diced tomatoes
1 can 7 oz light tuna, drained and flaked
Salt and pepper, to taste
¾ lb spaghetti
2 cups chopped leek (about 1)
3 tablespoons olive oil
3 tablespoons sundried pitted black olives, chopped
1 teaspoon chopped capers
1 pinch crushed red pepper flakes
1 can 14 oz Italian diced tomatoes
1 can 7 oz light tuna, drained and flaked
Salt and pepper, to taste
Directions
1In a large pot of salted boiling water, cook spaghetti until al dente. Keep 250 ml (1 cup) of cooking water when draining pasta. Lightly coat pasta with oil and set aside.
2Meanwhile, in a large skillet, soften leek in oil. Add olives, capers and pepper flakes and cook for 2 minutes. Add tomatoes and simmer over low heat for about 5 minutes. Add tuna and stir.
3Add pasta and toss well. Add a little cooking water, if needed. Season with salt and pepper.
Tips
1
- To save time, you can buy ready sliced leeks.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
