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Spaghetti With Tuna & Tomato Sauce (Spaghetti al tonno e pomodoro)

Spaghetti With Tuna & Tomato Sauce (Spaghetti al tonno e pomodoro)
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Italian tuna packed in olive oil is a must for this pasta dish: the flavorful oil is drained from the tuna and used for cooking the sauce.

Prep: 30 minutes | Total Time: 30 minutes
  • 1 7-ounce can
    italian tuna, packed in olive oil
  • 3 cloves
    garlic, finely chopped
  • 1 28-ounce can
    plum tomatoes
  • 1/2 teaspoon
    crushed red pepper
  • 1 pound
    whole-wheat spaghetti
  • 4 tablespoons
    fresh parsley, chopped, divided
    salt and freshly ground pepper, to taste
  1. Drain tuna in a sieve set over a small bowl, squeezing to press out as much oil as possible (reserve the oil). Break up the tuna with a fork and set aside.
  2. Heat 1 tablespoon of the tuna oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes with their juice and crushed red pepper; break up the tomatoes with a fork. Simmer over low heat until slightly thickened, about 15 minutes. Stir in tuna and set aside.
  3. Meanwhile, cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain it and return to the pot. Add the sauce and 3 tablespoons of parsley; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl, sprinkle with the remaining 1 tablespoon parsley and serve immediately.
Nutritional Information

Makes: 6 servings
  • Calories365
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol10 mg
  • Carbohydrates62 g
    • Dietary fiber11 g
  • Protein20 g
  • Sodium227 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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