Spaghettituna Recipes

QUICK AND EASY ONE-POT SPAGHETTI DINNER

Steps:

• Gather the ingredients.
• Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently.
• Peel the onion and garlic. Chop the onion finely and mince the garlic.
• Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend.
• To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed.
• Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes.
• Taste the spaghetti and season with salt and pepper to taste.
• Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table.
• Enjoy!

GERMAN SPAGHETTINI

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
• Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

SPAGHETTI WITH TUNA AND CAPERS

Steps:

• Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
• Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

BAKED SPAGHETTI WITH TUNA

Steps:

• Cook the spaghetti in a saucepan with water seasoned with a little salt and a small onion. Turn off the heat, drain the spaghetti and set aside.
• Meanwhile, shred the tuna with a fork and set aside.
• Put the olive oil, chopped onion and the peeled tomatoes cut into small pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. Add the tuna, season with a little pepper and cook for about 5 minutes, stirring occasionally. Then, combine together the chopped coriander, the spaghetti, the béchamel sauce and the grated cheese. Turn off the heat, pour the mixture onto a baking dish and brush with beaten egg yolk.
• Preheat the oven to 180ºC (350ºF).
• Bake until golden, about 30 to 35 minutes. Turn off the oven and serve.

PASTA WITH TUNA SAUCE

Steps:

• In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
• While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
• Toss pasta with sauce, and serve.

SPAGHETTI WITH ITALIAN TUNA & CAPERS

Steps:

• In a large skillet, heat olive oil over medium heat.
• Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
• Add crushed red pepper and garlic and saute for another minute.
• Add tomato sauce and reduce heat to low.
• Next, add capers and the cans of tuna.
• I like to drain the oil from one of the cans and leave the oil from the second.
• Break up the large pieces of tuna with a fork or wooden spoon.
• Cook pasta in boiling salted water for about 7 minutes or until al dente.
• Drain, and toss with tuna red sauce in a serving bowl.
• Sprinkle with basil or parsley and serve.

SPAGHETTI WITH TUNA AND CAPER SAUCE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
• Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

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.

TUNA, TOMATOES AND SPAGHETTI

Steps:

• Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted. Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna. Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper.

SPAGHETTI WITH ITALIAN TUNA

Steps:

• Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
• While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
• Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.