Peter’s Pasta al’ Tonno

This is a classic, easy Italian dish which takes moments to prepare. Once you have tried it, your tuna casserole will never look the same!

Original recipe makes 8 servings


1 pound uncooked spaghetti
1 teaspoon olive oil
2 cloves garlic, minced
1/2 onion, chopped
4 tablespoons olive oil, divided
2 (6 ounce) cans tuna, drained
salt to taste
ground black pepper to taste
4 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese


  1. In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente. Drain, leaving pasta moist.
  2. Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes. Add the two cans of tuna and let cook on medium for 6 minutes. Add salt and pepper to taste, cooked pasta, and continue stirring. Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.
  3. Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese. Serve immediately.


Calories: 324 kcal
Carbohydrates: 41.3 g
Cholesterol: 14 mg
Fat: 9 g
Fiber: 2.6 g
Protein: 18.1 g
Sodium: 43 mg