Whole Wheat Spaghetti with Tuna & Sage
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4 people
- 10.5 oz. (300 g.) whole wheat spaghetti
- 1 medium onion, sliced Julienne style
- 4 Tbs. sun dried tomatoes marinated in extra virgin olive oil (EVOO)
- 1 can tuna (200 gr., or 7 oz.) white Albacore tuna in water
- 5 or 6 sage leaves
- 2 Tbs. extra virgin olive oil (EVOO)
- Sea salt to taste
- In a non-stick Teflon frying pan brown sliced onion with EVOO on medium-low fire for about 7 minutes.
- In the meantime chop sun dried tomatoes, add to frying pan and cook for about 7 minutes.
- Add tuna and sage leaves.
- Cook for about 6 minutes mixing well and often to break the chunks of tuna and mix ingredients well.
- In the meantime bring 3 quarts of water to a boil, add salt and pasta.
- Drain al dente according to package instruction and transfer to serving bowl.
- Mix with hot tuna sauce, drizzle with EVOO to taste and serve.
- Instead of spaghetti you may use your favorite kind of dried pasta.
- You may drizzle pasta in serving bowl with sage flavored EVOO, if available.
- Pair with a fresh white wine such as Orvieto, Vermentino, Arneis, or a young sparkling, such as Prosecco di Valdobbiadene from Italy.
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How To Make:
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