Take Me To Italy Tomato and Garlic Pasta

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Serves: 4

Ready In: 20 minutes

Why We Like It

If you are in the mood for a flavor-loaded simple pasta, bursting with garlic and tomatoes, then this one will hit the spot! Using a good quality tuna is key…see our quick tip. We have also made it with ground sausage, and it was great. And using in-season summer cherry tomatoes sends the flavor over the top! Super easy to put together and absolutely delicious…plus a glass of wine with it is the perfect touch!

Cook the Pasta (SAVE 1/4 CUP OF COOKING WATER):

1/8 tsp salt
8 oz whole wheat spaghetti (or other long noodle of your choice)

Add the salt to a large saucepan of water and bring to a boil. Cook the pasta according to package directions, but reduce the cooking time by 3 minutes (the pasta will finish cooking in the skillet).

When pasta is done, drain, but SAVE 1/4 CUP OF THE COOKING WATER!

Prepare a Large Skillet:

2 Tbsp olive oil (or avocado oil)

Add oil to a large skillet over medium high heat. Get the pan very hot before moving onto the next step.

Sauté the Onions:

1/4 cup white onion (small onion, thinly sliced)

Add onions and cook for 3-4 minutes, stirring occasionally.

Add Next:

1 1/2 cups cherry tomatoes (cut in half)
4 garlic cloves (finely diced, or 1 tsp garlic powder)

Add to the skillet with the onions and stir to combine. Cook for 5 minutes, stirring occasionally.

Add the Tuna:

1 (5 oz) can tuna (in oil, do not drain)

Add the canned tuna (with its oil) to the skillet, with the onions, garlic and tomatoes. Stir to break up the pieces of tuna. Cook for 1 minute.

Add Last:

2 cups fresh spinach
1 Tbsp lemon juice (juice from half of one large lemon)
1/4 tsp crushed red pepper flakes
1/8 tsp salt
1/8 tsp black pepper

Add the pasta and 1/4 cup of pasta cooking water to the skillet and stir to combine.

Then, add everything else and stir again. Cook for 2 minutes until spinach is wilted. Add more salt and pepper to taste if desired.

Serve and Enjoy!

2 Tbsp parmesan cheese (shredded, OPTIONAL)

Top with parmesan just before serving if desired.

Quick Tips

When selecting canned tuna for this recipe, choosing an Italian tuna packed in oil will really improve the flavor. There are several brands available, and you don’t have to buy the most expensive one, just be selective and consider buying one that is middle-of-the-road on cost. We found one that was just under $3/can, such as Genova yellowfin tuna in olive oil.