This tuna pesto spaghetti recipe is so easy to make! Made with ingredients that are probably in your pantry right now, you can have this ready in under 30 minutes.
It has been a while since I made some actual food on this blog.
True, I made some 45 minute dinner rolls this week, but that hardly counts as actual food. What I mean is food that I can eat as a meal for dinner.
Even though some nights, I would be content with a dinner of fresh dinner rolls. Don't judge me!
This was something I made a while back, when I didn't go shopping in a while, and I wanted to whip something up really quickly with ingredients that I already had on hand.
If you were to look in my cupboard at any time of the year, you will see cans upon cans of tuna. Always. Why? Well, I stock up on it when they are on sale. Around where I live, tuna goes for $2+ per can. When I see them for under a buck, well, I might go a little crazy. Fill my basket kind of crazy. And since it's not like I'm buying tons and tons of produce, tuna will keep forever.
Perfect for days where you don't want to go grocery shopping!
I think this meal will be a staple in my house. One: because I love quick and easy meals. Two: because with the new teaching semester starting on Monday, I will have little time to go to the grocery stores to buy ingredients.
This recipe was extra amazing because my sister bought me some very fancy pesto for Christmas, and I have just tried it out on this pasta! I'm sure any kind of pesto would work for this: even homemade ones. Which is still on my to-do list.
This pasta has weekend meal written all over it!
Tuna Pesto Spaghetti
What you'll need:
- 1 lb spaghetti
- 3 Tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can tuna, drained
- 7 Tablespoons pesto
- 1.5 Tablespoons dried oregano
- grated Parmesan cheese
- Cook the spaghetti according to package directions. Drain and set aside.
- Heat the olive oil on a large skillet. Saute the onions and garlic until fragrant and the onions are transparent. Add in the tuna and break into chunks. Cook for around 3 minutes.
- Stir in the spaghetti and cook for another minute or two. If you think the pasta is too dry, add in some more oil. Stir in the pesto, and mix until the pasta is coated. Add in the oregano and cook for another minute.
- Remove from heat and serve immediately sprinkled with grated Parmesan cheese.
Adapted from Joan's Food Wanderings