Tested till perfect Spaghetti with Tuna Tomato Sauce

Spaghetti with Tuna Tomato Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspextra virgin olive oil
  • 1 1oniononions, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tsppepper
  • 1 can 1can(28 oz/796 mL) tomatotomatoes
  • 2 tbsp 2tbsptomato paste
  • 1/2 tsp 1/2tspgrated lemon rind
  • 2 cans 2cans(170 g each) solid white tuna, drained
  • 1/3 cup 1/3cupoil-cured black olives, pitted and quartered (approx)
  • 12 oz 12ozspaghetti
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 tsp 1/4tsphot pepper flakes, (optional)
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In large skillet, heat oil over medium heat; fry onion, garlic, oregano and pepper, stirring occasionally, until onion is softened, about 3 minutes.

Add tomatoes and mash to break up; stir in tomato paste and lemon rind. Reduce heat and simmer until thickened and spoon drawn through sauce leaves space that fills in slowly, about 14 minutes.

With fork, break tuna into chunks; add to sauce along with olives. Heat through, about 2 minutes.

Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and parsley; toss to coat. Sprinkle with hot pepper flakes (if using) and more olives (if desired).

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Nutritional Information Per serving: about

cal 529 pro 30g total fat 11g sat. fat 2g
carb 78g fibre 7g chol 28mg sodium 1,085mg

% RDI:

calcium 10 iron 41 vit A 16 vit C 63
folate 89
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