Spaghetti With Tuna And Tomatoes
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Canned tuna||7 Ounce, drained|
|Black pepper||1⁄4 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
1. Cook the spaghetti according to package directions.
2. Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over low heat. Add the garlic, and cook, uncovered, for 3 minutes, or until golden. Add the tomatoes, and cook, uncovered, for 10 minutes, stirring occasionally.
3. Add the tuna to the skillet, breaking up the chunks with the side of a spoon. Stir to mix, and cook for 5 minutes, uncovered, over moderate heat. Remove from the heat, and stir in the pepper, parsley, and the remaining 2 tablespoons of butter.
4. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet.