This Whole Grain Spaghetti al Tonno takes literally 10 minutes to make!
We’ve just returned from a brief holiday in beautiful Venice, Italy and we’re still appreciating the wonderful Italian cuisine.
By the way, would you like to read about our trip to Venice? Just leave a comment and I’ll be posting some photos and our experience with this romantic destination.
Anyway, as I was saying… pizza, pasta & gelato anyone?
This is the easiest pasta dish you could possibly make. There is practically nothing to it, just a couple of minutes cooking and you’re done! Try this Whole Grain Spaghetti al Tonno when you’re low on time but still crave something warm & comforting. 1 minute to boil the water and 9-minute cooking time 🙂
This is also a great dish if you’re cooking just for yourself (as I was on this occasion).
Granted, my water boils really fast, as I cook on an induction stove, but you can also use a water boiler to speed up the process.
… canned tuna
… some herbs and spices
… grated vegan cheese or parmesan to top!
As I was recently forced to go dairy-free, I’ve been enjoying and testing plenty of plant-based products and I may review some of them here. So for this pasta dish, I used Violife for pizza to replace Parmesan, and just grated it on top of the dish. Although it states that it’s for pizza, it worked on pasta just as well!
- 200 g whole grain spaghetti
- 2 cans tuna (I used Rio Mare 80 g each)
- pinch of salt
- fresh parsley
- vegan or Parmesan cheese to top
- Bring a pot of water to a boil, then add a pinch of salt to water and spaghetti. Reduce heat to medium and cook according to package instructions, until the pasta is al dente (about 8 or 9 minutes). When the pasta is cooked, save a cup of pasta water and drain the pasta.
- Return pasta to pot, add canned tuna (oil included), season with freshly ground black pepper and chopped parsley and mix well. If the mixture is too dry, add a splash of pasta water and mix together.
- Serve on plates and top with some grated vegan or Parmesan cheese.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 216 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 139mg Carbohydrates: 31g Fiber: 2g Sugar: 1g Protein: 18g
Like this recipe? Let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate.
* disclaimer: this is not a sponsored post!
Oh and by the way! Isn’t this plate just… pretty? It’s handmade by @Ursula’s Pottery and it’s my all-time favorite plate!