Prep Time:
30 minutes
Cook Time:
20 minutes
Serving Size:
Ingredients
½ cup extra virgin olive oil
1 clove garlic
¼ cup yellow onions, chopped
12 oz can tuna packed in olive oil, drained
1 1/4 cups Chardonnay wine
14 oz tomatoes, peeled and pureed
1 lb spaghetti
1 bunch parsley, washed and finely chopped
Salt to taste
Fresh ground black pepper to taste
Ingredients
1 cup extra virgin olive oil
2 cloves garlic
1/2 cup yellow onions, chopped
2 12-oz cans tuna packed in olive oil, drained
2 1/2 cups Chardonnay wine
28 oz tomatoes, peeled and pureed
2 lbs spaghetti
2 bunches parsley, washed and finely chopped
Salt to taste
Fresh ground black pepper to taste
Ingredients
1 ½ cup extra virgin olive oil
3 cloves garlic
3/4 cup yellow onions, chopped
3 12-oz cans tuna packed in olive oil, drained
3 3/4 cups Chardonnay wine
42 oz tomatoes, peeled and pureed
3 lbs spaghetti
3 bunches parsley, washed and finely chopped
Salt to taste
Fresh ground black pepper to taste
Procedures
- HEAT olive oil in a large skillet. Add clove of garlic and diced onion and allow to brown - DO NOT BURN. Add drained tuna and brown. Sprinkle tuna with Chardonnay wine and allow to reduce. Add tomatoes and cook for 15 minutes.
- COOK spaghetti according to package directions. Drain pasta, retaining some of the water. Add drained pasta to sauce immediately.
- GARNISH with chopped parsley and drizzle with extra virgin olive oil. Salt and pepper to taste.
NOTE: If pasta looks dry, stir in some of the cooking water.