Description
I came up with this simple and easy recipe with stuff I had around the house. I was very pleased with the outcome. A quick fix for a zingy and flavorful dish. If you want to add a little more Italian cheesy flare to it, try tossing the pasta with 3/4 cup each shredded Asiago & Fontina cheeses. Enjoy.
Ingredients
- ⅓ cup olive oil, divided
- ⅓ cup finely chopped red onion
- 3 cloves garlic, minced
- 1 (14 ounce) can stewed tomatoes
- 1 teaspoon dried oregano
- 1 pinch dried thyme
- 2 (5 ounce) cans tuna, drained
- ⅓ cup white wine
- ½ lemon, juiced
- 1 (16 ounce) package angel hair pasta
- ⅓ cup grated Parmesan cheese
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Place onion
- garlic
- and tomatoes in the skillet
- and season with oregano and thyme. Cook and stir 5 minutes
- until onion is tender. Mix in tuna
- wine
- lemon juice
- and remaining olive oil. Continue cooking 10 minutes
- stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add angel hair pasta. Cook for 3 to 4 minutes
- until al dente. Drain
- and transfer to a bowl.
- Toss the cooked pasta with Parmesan cheese. Top with the skillet mixture to serve.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8