Pasta with canned tuna is a classic, easy and quick dish.
In this version, the sauce is more digestible and light: pasta with light canned tuna sauce.
I used light canned tuna and tomato sauce.
Without oil in cooking, added at the end with the heat off.
I prepared my pasta with light tuna sauce using whole wheat fusilli.
The pasta with light canned tuna sauce is a one-dish meal as it incorporates the characteristics that define a balanced meal into one course.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 oz whole wheat fusilli
- light canned tuna (2 or 3 cans of 2 oz each)
- 0.07 oz garlic, oil, and chili pepper mix
- 4 stems of parsley
- 3.5 tbsp water
- 1 cup tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- as needed chopped parsley (or basil leaves)
Suggested Tools
- 1 Pan with lid, preferably glass
Preparation
I use light canned tuna preserved with very little olive oil, which has less fat compared to traditional canned tuna. Additionally, I find it has a more pleasant texture compared to natural tuna.
In a pan, heat the mix for pasta with garlic, oil, and chili pepper along with some parsley stems.
Add 3.5 tbsp of water and let it sauté – or rather – steam for a few seconds.Add the tuna – do not drain it if using light tuna – and flake it with a spatula.
Pour in the tomato sauce and enough water to rinse the container.
Add a pinch of salt and a pinch of pepper.
Cover with a lid, preferably glass, and let it simmer on low heat for a few minutes until the sauce thickens.Cook the pasta, rinse it under running water, and drain it.
Meanwhile, heat the light canned tuna sauce.
Add the pasta to the pan with the light canned tuna sauce and mix.
With the heat off, drizzle with extra virgin olive oil and add chopped parsley or basil leaves.Plate your dish.
Your pasta with light canned tuna sauce is ready.
Enjoy your meal!
Storage, Tips, and Variations
You can add:
– capers;
– olives;
for a more intense flavor.
Also try pasta with tuna and lemon in white.
FAQ (Questions and Answers)
Canned Tuna
Canned tuna in oil has a higher caloric intake than fresh due to the preserving liquid.
You can choose natural tuna or drain tuna in oil well and season it with a drizzle of extra virgin olive oil.
I use light canned tuna preserved with very little olive oil, which has less fat compared to traditional canned tuna. Additionally, I find it has a more pleasant texture compared to natural tuna.
As with all canned products, it should be consumed occasionally.
