I am no awesome cook, but I can prepare spaghetti quite well. The problem is it’s got too much fat from meat, some butter, and canned tomatoes.
So I decided to give it a twist and make it “healthier.” I opted for tuna spaghetti. Today isn’t the first time I prepared a tuna pasta recipe, but the last one was a disaster–too creamy, too heavy, too salty.
Fortunately this low-calorie tuna spaghetti is lighter, tastier, and more budget friendly. It made the hubby super happy too.
If you want to try this out, here’s the recipe:
1 clove garlic
1 chopped spring onion
250 grams spaghetti pasta (if you want to make it even healthier, go for whole wheat)
1 can Century Tuna in water
1 Clara Ole Chunky Tomato Sauce with Basil
1 tablespoon olive oil
1. Cook the pasta. The instructions are just found on the wrapper.
2. Heat the pan and pour the olive oil.
3. Saute garlic then onion.
4. Place the tuna and continue sauteeing.
5. Pour the tomato sauce and stir. Turn the fire low.
6. Season with oregano and pepper.
7. Let the sauce boil while stirring occasionally.
8. Serve the pasta and the sauce.