Spaghettini with Tuna
This dish is based on the Italian Spaghetti al Tonno. It is a perfect meal for anyone who doesn’t eat meat or poultry but does eat fish—or for that tough cookie
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jamiegeller.com.
Cooking tools:
- Saucepan
- Pot
- Stove
- Wooden spoon
- Can opener
- Colander
- Plate
Ingredients
- 1 1-pound box spaghettini (thin spaghetti)
- ¼ cup extra virgin olive oil
- 2 garlic cloves (minced)
- 2 6-ounce cans tuna in oil, undrained
- 2 cups Manischewitz All Natural Vegetable Broth
- 3 tablespoons finely chopped fresh parsley
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