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Wholewheat Spaghetti with Tuna

Wholewheat Spaghetti with Tuna

Preparation time:

  • 5mins

 

Cooking time:

  • 15mins

 

Specialty:

  • Dairy-free
  • Gluten-free (Optional)
  • Pescatarian

 

This our take on very rustic recipe and the Italian version of fast-food. My Grandma was used to prepare 'Spaghetti al Tonno' for a quick lunch. It was her go-to lunch recipe when we didn't have a lot of time during the lunch break. It usually took her 10mins to prepare it from scratch. I have decided to create my own version of that recipe, enhancing it with some additional ingredients like anchovies and capers to add extra flavors. I have also picked Wholewheat Spaghetti and Yellowfin Tuna in extra-virgin olive oil.  

 

Ingredients (2 Servings):

  • 180g of Wholewheat Spaghetti
  • 1 Tuna Can (Extra-virgin Olive Oil)
  • 3 Anchovy Fillets
  • 16 Cherry Tomatoes  
  • Handful of Capers (Preserved in Sea Salt)
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Chili Flakes (Optional)
  • Fresh Chives
  • Sea Salt

 

Instructions:

  • In a wok, simmer a clove of garlic with extra-virgin olive oil and the anchovy fillets until the garlic becomes golden. You can also add chili flakes. 
  • Cut the cherry tomatoes into halves and add them to the wok. Season with sea salt and cook with the lid at medium heat for 10mins.
  • Once the tomatoes are fully cooked, add tuna and the capers and mix all together. We recommend yellowfin tuna in extra-virgin olive oil. Since this is a good quality oil, we can add it to the sauce.  
  • Add sea salt to the sauce to taste. 
  • Boil water in a pot. Once the water is boiling add 1 tablespoon of sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box to have it Al Dente.
  • Drain the pasta and add it to the wok. Fully mix the pasta with the sauce.
  • Plate the pasta, drizzle some extra-virgin olive oil and add some freshly chopped chives on top. 

 

 

 

05.04.2021

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