Spaghetti Al Tonno
Ingredients
- 200g spaghetti
- 150g canned tuna in olive oil, drained
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp capers, rinsed
- 1/4 cup pitted black olives, sliced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- Salt and red pepper flakes to taste
Contains: gluten, fish
How it starts
- 1
Cook the spaghetti in a large pot of salted boiling water until al dente.
- 2
Heat olive oil in a large skillet over medium heat and sauté the minced garlic for one minute until fragrant.
+ 5 more steps in the app
Cook Spaghetti Al Tonno hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
