Recipe - Tuna SpaghettiWarning: This is one of the promised (threatened) pescatarian fish recipes. You can substitute "tuno" to make it vegetarian, which Ryan says is a good replacement.
Serves 2 - 3
8 ounces thin spaghetti*
8 ounces of favorite spaghetti sauce**
1 can tuna, packed in water, drained
green olives (to taste - we use a lot), whole or cut in half
+ a little of the liquid from the olive jar
Cook the spaghetti per package instructions. Add tuna and olives (+liquid) to the sauce. Heat the sauce. Serve sauce on spaghetti. Sprinkle on some Parmesan cheese (or soy equivalent), if desired. This might sound strange, but it incredibly tasty!
Serve with a fresh salad.
Note: Not a low sodium recipe.
* I usually use "Healthy Harvest" brand thin spaghetti for this recipe. You can also use a whole-wheat pasta for extra nutrition.
** My grandmother's original recipe actually used condensed tomato soup instead of spaghetti sauce. If you want to be completely authentic, give it a try.