Cook pasta according to package instructions. Drain and keep warm.
Heat saucepan on high. Add chili and tuna with oil and cook for 1 minute. Return spaghetti to pan with extra virgin olive oil, tomato and lemon juice. Toss for 1 minute or until heated through. Season to taste.
Serve pasta topped with basil leaves and shaved Parmesan.
aking dish.
Chop the spaghetti coarsely. (I usually chop about
Cook spaghetti according to package directions.
Combine cooked, drained spaghetti with soup, milk and tuna.
Put in a 2 quart casserole coated with cooking spray.
Top with Stove Top Stuffing.
Bake at 350 degrees for 30-35 minutes or until heated through.
Add onion or other seasonings to individual tastes.
Bring water and tomatoes and chickpeas to a boil in a large deep nonstick skillet.
Meanwhile, break spaghetti in thirds. Drain tuna and quarter olives.
Stir spaghetti into skillet mixture.
Cover and boil 12 minutes, stirring 3 or 4 times until pasta is firm-tender.
Stir in tuna, olives and red pepper, if desired.
Serves 4.
alted water to boil; cook spaghetti until al dente stage; drain
Cook spaghetti as to directions.
Heat butter, garlic and green pepper; cook 5 minutes.
Blend in mixture of flour, salt and paprika.
Remove from heat; blend in Worcestershire sauce, mustard, soup and milk gradually and cook until sauce is smooth and thickened.
Remove from heat; stir in lemon juice, olives, tuna and cooked spaghetti.
Turn into casserole; sprinkle top with melted butter, bread crumbs and cheese.
Heat in oven for 25 minutes at 350\u00b0 and garnish with boiled eggs and paprika.
In saucepan cook garlic in margarine until golden brown.
Stir in half and half, basil and oregano.
Heat to boiling.
Stir in tuna, olives and cheese.
Boil and stir 1 minute.
Pour over hot spaghetti.
Sprinkle with parsley and serve.
Makes 4 servings.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return penne to the pot.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Mix tuna, spaghetti sauce, salt, pepper, and Italian herbs into the drained penne. Pour penne mixture into an oven-proof dish. Sprinkle with Cheddar cheese and bread crumbs.
Broil in the preheated oven until cheese is melted and breadcrumbs are crispy, about 5 minutes.
Cook spaghetti in boiling salted water according to package directions. Toast the pine nuts in a dry pan and leave to cool. Drain spaghetti.
Heat 2 tbsp oil in a pan, saute garlic for 2 mins. Add spaghetti, pine nuts and tuna. Gently stir and heat for 2 mins, then add dill and lemon zest. Season with salt, pepper and lemon juice.
Pile spaghetti onto a serving plate and drizzle with 4 tsp olive oil. Sprinkle with grated Parmesan. Serve immediately.
ixing bowl; stir in the tuna, dried and fresh oregano, hot
Cook the spaghetti in a pot of boiling salted water according to package instructions.
Meanwhile heat the butter in a pan, add the onion and garlic and cook for a few mins until soft.
Pour in the cream, bring to a boil. Mix the cornstarch with 2 tablespoons cold water, then add it to the pot to thicken.\r\nAdd the capers and season with salt, pepper, chili and lime juice.
Add flakes of tuna and stir in gently. Drain the spaghetti and stir into the sauce. Serve in warm bowls and garnish with basil and lime zest.
ins.
Meanwhile, cook the spaghetti in boiling salted water according
inutes.
Meanwhile, drain the tuna and flake into pieces.
Cook spaghetti in a large saucepan of boiling, salted water according to package directions. Drain well; return to pan.
Drain tuna, reserving oil (set aside for dressing). Flake tuna into pasta with cherry tomatoes, red onion, black olives and toasted pine nuts. Set aside.
For the dressing, whisk lemon peel and juice, reserved tuna oil, mustard and garlic in small bowl. Season to taste.
Toss arugula with pasta with dressing. Serve with crusty bread.
Cook spaghetti according to package directions. Place baguette in a food processor. Process until crumbs form. Measure 1 1/2 cups breadcrumbs.
Drain tuna, reserving oil. Heat 1/2 the tuna oil in a medium skillet on medium heat. Add breadcrumbs and garlic. Cook, stirring, 3-5 mins. Stir in parsley and lemon peel.
Drain pasta and return to pan. Add flaked tuna, crumb mixture, lemon juice and remaining oil; toss to combine. Top with basil leaves. Serve with lemon wedges and garlic bread.
Cook spaghetti in boiling, salted water for about 10 mins or until just tender. Drain.
Meanwhile, heat tuna oil with garlic, capers and anchovies. Cook for 1 min. Add chili, tomato paste, parsley, tomatoes and sugar and bring to a simmer. Cook gently for 5 mins. Season to taste and add tuna. Toss with pasta and serve on warmed serving plates, garnished with parsley.
Cook the spaghetti according to the package directions.
Meanwhile, place the mayonnaise and 3 tsp of the capers in a large mixing bowl. Blend until smooth using a stick blender. Add the lemon juice and season to taste. Drain the pasta then add to the sauce along with the remaining capers and the tuna. Toss well then divide between four plates or bowls. Garnish with the lemon zest and parsley.
r until fragrant. Add the tuna, peas and spinach and cook
Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
In a bowl blend together the soup, milk, mayo, and dry mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
Combine crumbs, butter, and paprika and sprinkle evenly on top.
Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.
Cook the pasta in boiling salted water according to the package directions. Drain.
Meanwhile, heat the oil in a large deep skillet on medium heat. Add the onion and saute for 2-3 mins. Add the tomatoes and sugar and mix well. Bring to a boil.
Add the tuna, chili pepper, olives, capers, chopped parsley and sun-dried tomatoes. Simmer for 8-10 mins. Serve over the pasta. Garnish with the parsley leaves.