ONE-PAN Tuna Spaghetti | Ridiculously GOOD 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Drain the canned tuna through a fine sieve over a bowl, then gently flake it to release excess oil.
2. Heat a large frying pan over medium heat and add 3 tbsp (45 ml) of the oil from the tuna.
3. Finely chop the onion and roughly chop the garlic.
4. Add the onion and garlic to the hot pan and stir constantly. When the onion turns translucent (3 to 4 minutes), add the smoked paprika and dried thyme and stir quickly.
5. Add the tomato sauce, season with salt and black pepper, stir and simmer for 3 to 4 minutes, until slightly thickened.
6. Add the vegetable broth and raise the heat to high, stirring gently. Once it boils, add the spaghetti.
7. Stir the spaghetti every 1 to 2 minutes so it doesn't stick. After 7 to 8 minutes, when most of the broth is absorbed but some liquid remains, cover the pan and lower to medium-low.
8. Simmer covered for 2 to 4 minutes, until the spaghetti is al dente. Remove the lid and take the pan off the heat.
9. Add the reserved tuna, the chopped parsley and mix well. Sprinkle with the grated Manchego and serve straight from the pan or transfer to plates.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionCheeseTomato sauceSpaghettiManchego cheese