Canned Tuna and Spaghetti

Simplify... use that canned tuna in your pantry! This dish is mildly cheesy with a burst of lemon flavour! And so easy to make!

Ingredients:

410 g (12 oz) spaghetti

4 tbsps olive oil

2-3 tbsps minced garlic

1 medium onion, diced

1/2 red bell pepper, diced

3/4 cup chicken broth

1/4 cup fresh chopped parsley

1 cup packed chopped spinach

1/4 cup parmesan

1/2 cup shredded cheddar cheese

salt and pepper to taste

1 lemon

170 g (6 oz) albacore tuna, drained and chunked or flaked

red pepper flakes and capers (optional)

Cook pasta then drain and toss it back in the pot with 3 tbsps olive oil. Cover and set aside.

While the pasta is cooking heat 1 tbsp olive oil in a large skillet and sauté onion and red pepper for 4-5 minutes or until golden. Then add the garlic for 1 minute. Add this to the drained spaghetti and pour in the chicken broth. Stir together with the parsley, spinach, parmesan, cheddar, salt and pepper. Mix well to melt the cheese.

Give it all a squeeze of lemon (a quarter or half lemon's worth) right before serving.

Plate the spaghetti then top with tuna, more parsley, red pepper flakes and capers. Add lemon wedges too!

Note: I like my tuna right from the can at room temperature, but you can always add it to the pot of pasta if you'd like it warmed up. Also, my preference is albacore but whatever canned tuna you like works!

Serves 4

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