ONE-PAN Tuna Spaghetti | Ridiculously GOOD 30 Minute Recipe

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon is often healthier with more omega-3s, while sardines are typically less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper than parmesan.

Drain two cans of tuna in olive oil into a fine sieve with a bowl underneath.

Gently flake the tuna to remove excess oil.

Heat a large fry pan over medium heat and add 3 tbsp of olive oil.

Finely chop one small onion and roughly chop five cloves of garlic.

Add the chopped onion and garlic to the hot fry pan and sauté for 3 to 4 minutes until the onion is translucent.

Add 1 tsp of sweet smoked Spanish paprika and 1/2 tsp of dried thyme to the pan and mix well.

Add a 14.5 oz can of tomato sauce and season with sea salt and freshly cracked black pepper; mix and simmer for 3 to 4 minutes until slightly thickened.

Add 2.5 cups of vegetable broth to the pan and turn the heat to high; mix gently until it comes to a boil.

Add 8 oz of spaghetti to the boiling broth; stir every 1 to 2 minutes to prevent sticking.

After 7 to 8 minutes, check the pasta; if there's still plenty of liquid left, cover the pan and lower the heat to low medium.

Simmer for another 2 to 4 minutes or until the spaghetti is cooked al dente, checking the package instructions.

Remove the lid and the pan from heat; add the drained tuna and 2 tbsp of chopped fresh parsley to the pasta and mix well.

Top with grated manchego cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens