Ingredients for Olive Garden Spaghettini With Tuna
- 1 pound Spaghettini
- 2 (5 ounce) cans Tuna In Olive Oil, drained
- 1 minced Garlic Clove
- 2 tablespoons chopped Fresh Parsley
- 1 (28 ounce) can crushed Tomatoes
- 1/4 cup dry Chardonnay Wine
- Extra Virgin Olive Oil, for drizzling
- Salt, to taste
- Fresh Ground Black Pepper, to taste
- 2 tablespoons Olive Oil
- about 1/2 cup pasta cooking water
- 4 tablespoons Capers (optional)
- 1/4 cup chopped Fresh Spinach (optional)
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How to Make Olive Garden Spaghettini With Tuna
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 minced clove of garlic and sauté for 30 seconds until fragrant.
- Add 2 (5 ounce) cans of tuna, drained, to the skillet and brown lightly, about 2-3 minutes.
- Pour in 1/4 cup of dry Chardonnay wine and let it simmer until mostly evaporated, about 1-2 minutes.
- Stir in 1 (28 ounce) can of crushed tomatoes (or 1 1/2 cups of your favorite marinara sauce). Simmer for 15 minutes, stirring occasionally.
- While the sauce simmers, cook 1 pound of spaghettini in a large pot of salted boiling water according to package directions.
- Reserve about 1/2 cup of pasta cooking water before draining the pasta al dente.
- Add the drained spaghettini to the sauce and toss to coat. Add a little pasta water if needed to create a creamy sauce.
- Stir in 4 tablespoons of capers (optional), 1/4 cup of chopped fresh spinach (optional), and salt and pepper to taste.
- Garnish with 2 tablespoons of chopped fresh parsley and a drizzle of extra virgin olive oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
29g
Fat
28g
Carbs
38g
