California Central Coast Recipes

Quick Spaghetti with Tuna from the Pantry

Hereís a real easy recipe for when you have run out of cooking ideas, but want something more substantial than junk food or cereal. This is a household favorite. You make it with ingredients you probably always have on hand in your pantry. Itís really mellow and always satisfies your hunger Ėand itís pretty healthy too!

The secret to this pasta is the "trito" of sweet onion slightly caramelized, fresh Italian parsley and a mild domestic "Parmesan style" cheese. It really perks up the otherwise bland canned tuna.

For a finicky-kid-friendly version, you can omit the onion and parsley and still have a delicious dish much more healthy than that out of the box "macaroni" product which shall remain nameless on this site. ©2017, Quick Spaghetti with Tuna from the Pantry
Preparation time: 15 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


4 Tablespoons Extra-virgin olive oil
1 large white onion , thinly sliced
2 cans 6.5 ounce tuna in olive oil
1/2 cup Parmesan cheese (mild domestic type) , grated
1 cup Italian parsley , chopped
1 pound spaghetti

1-1/2 cups Optional fresh canned or sun dried tomatoes,, chopped

Preparation Directions.

1 In a large saucepan or stockpot, heat the olive oil over medium heat. Sautť the onion until soft, translucent and slightly caramelized (about 10 min.)

2 Start your pasta pan with water and bring to boil. Add a tablespoon or so of salt and add pasta. Cook until al dente (about 9 min.)

3 While the spaghetti is cooking, mash the tuna with a fork in the pot containing the cooked white onion.

4 When the spaghetti is done, drain, saving some of the cooking water -set aside, and pour the drained pasta into the pot with the tuna mixture. Toss well.

5 Add the parsley and toss. If the tomato is desired, add it at this time and toss. Add the Parmesan cheese, toss and serve.

6 If the mixture is too dry, add a little of the reserved water.

Wine and Food Pairing and Serving Suggestions.

Wine suggestion: A light red wine or a Riesling will go well with this.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind