Thick Spaghetti with Red Onion Pesto and Tuna Sicilian Style

To make better use of the prepared pesto, it is very handy to keep some of the water in which we cooked the pasta. With it, you can easily clean the glass of pesto sauce and also mix the pasta more easily.

Details

  • Preparation Time: 8 minutes
  • Cooking Time: 11 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 200 g Tomato sauce, without salt

  • 200 g Fish, tuna, in brine

  • 1 piece Chili peppers, red chili, dried

  • 30 g Oil, olive

  • 1 handful Parsley, fresh

Steps

  1. Place a pot with a larger amount of lightly salted water for cooking pasta on the stove (see tips). Add the spaghetti to the boiling water and cook for the time indicated on the package.

  2. Before draining the spaghetti, save a ladleful of the water in which the pasta was cooked to make it easier to mix with the other ingredients.

  3. Once the pasta is cooked al dente, drain it and transfer it to a bowl. Add the red onion pesto, drained tuna, chili, olive oil, and a little of the saved pasta cooking water.

  4. Mix the ingredients in the bowl well, serve on plates, sprinkle with chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 218.4 kcal
  • Fat: 0.98 g
    • Saturated Fat: 0 g
  • Carbohydrates: 40 g
    • Sugars: 1.96 g
  • Protein: 12.88 g
  • Fiber: 0.74 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 g of pasta, and 7 grams of salt. This amount of water allows for excellent cooking homogeneity and prevents the pasta from sticking together during boiling. Italians swear by pasta "al dente," which means it is still firm when bitten. The easiest way to check if the pasta is cooked correctly is to taste it or break it. In properly cooked pasta, you will see a slightly darker dot in the center. If the dot is still white, the pasta is not yet cooked enough.