Olive Garden Spaghettini With Tuna Recipes

SPAGHETTINI WITH TUNA

Spaghettini with Tuna image

This is a perfect meal for anyone who doesn't eat meat or poultry but does eat fish. You can spice up this dish, literally, by adding red pepper flakes and a 28-ounce can of whole plum tomatoes. This easy dish is an Italian staple-why not a kosher one too?

Provided by Jamie Geller

Categories Dinner, Main

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1 (1-pound) box spaghettini (thin spaghetti)
¼ cup extra virgin olive oil
2 garlic cloves, minced
2 (6-ounce) cans tuna in oil, undrained
2 cups Manischewitz All Natural Vegetable Broth
3 tablespoons finely chopped fresh parsley

Steps:

1. Prepare pasta according to package instructions. 2. In a medium saucepan, heat evoo over low heat. Add garlic and cook for 2 minutes, until fragrant, being careful not to burn. (If it burns, garlic will taste bitter. Throw it out and start over.) 3. Add tuna with oil from the can; mix well. Stir in broth, increase heat to medium. Cook for 10 minutes, stirring occasionally, being careful not to break up the tuna too much. 4. Add parsley and cook for 1 to 2 minutes more, stirring occasionally. Pour over spaghettini and serve with crusty bread. Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.

Nutrition Facts :

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

Spaghetti with Tuna, Tomatoes, and Olives image

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Provided by Julia Turshen

Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pint cherry tomatoes (preferably Sun Gold), halved
6 ounces olive oil-packed Italian or Spanish tuna, drained
1/2 cup black olives, pitted, torn (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound thin spaghetti
1 tablespoon fresh lemon juice

Steps:

Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

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