Pasta con Tonno e Cipolla Recipe Guide

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Pasta con Tonno e Cipolla

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Large skillet or frying pan
• Colander for draining pasta
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• Ingredients
• Pasta: 12 oz 340 g of your choice (spaghetti, linguine, or penne)
• Canned Tuna: 2 cans about 10 oz each in olive oil or water, drained
• Onion: 1 medium-sized onion thinly sliced (yellow or red for a sweeter taste)
• Garlic: 2 cloves minced
• Olive Oil: 3 tablespoons
• Salt and Pepper: To taste
• Red Pepper Flakes: Optional for a bit of heat
• Fresh Parsley: Chopped for garnish (optional)
• Lemon Juice: Freshly squeezed to taste (optional)
• Variations
• Vegetarian Option: Replace tuna with chickpeas for a plant-based protein.
• Pasta Type: Experiment with whole wheat or gluten-free pasta.
• Herbs: Add fresh basil or oregano for an aromatic touch.
• Vegetables: Incorporate bell peppers or spinach for added nutrition.
• Tips and Substitutions
• Tuna: Use high-quality canned tuna for the best flavor. If you prefer a lighter dish opt for tuna in water.
• Onions: If you find raw onions too strong sauté them longer to mellow the flavor.
• Pasta Cooking: Reserve a cup of pasta cooking water to adjust the sauce consistency if needed.

Instructions

 

• Method
• Boil the Pasta:
• Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
• Add the pasta and cook according to package instructions until al dente.
• Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
• Sauté the Onions:
• In a large skillet, heat the olive oil over medium heat.
• Add the sliced onion and cook until it becomes translucent, about 5-7 minutes. Stir occasionally to prevent browning.
• Add Garlic:
• Once the onions are soft, add the minced garlic and red pepper flakes (if using).
• Sauté for an additional minute until fragrant.
• Combine Tuna:
• Add the drained tuna to the skillet, breaking it apart gently with a spoon.
• Stir to combine with the onions and garlic, cooking for another 2-3 minutes until heated through.
• Mix in Pasta:
• Add the drained pasta to the skillet and toss to combine.
• If the mixture seems dry, add some reserved pasta water a little at a time until the desired consistency is achieved.
• Season:
• Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
• Mix well to ensure all ingredients are evenly coated.
• Serve:
• Plate the pasta and garnish with chopped parsley, if desired.
• Serve warm and enjoy.
  

Keyword Pasta, Pasta con Tonno e Cipolla

Pasta con Tonno e Cipolla, or Pasta with Tuna and Onion, is a classic Italian dish that combines the simplicity of pantry ingredients with bold flavors. This dish is not only quick and easy to prepare but also incredibly satisfying. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. From my own personal experience, this recipe has been a lifesaver for those last-minute dinners! Let me show you how I make this delightful dish.

Notes on What to Expect

This dish is a wonderful balance of savory tuna and sweet onions, with the olive oil bringing everything together. The pasta absorbs the flavors beautifully, making each bite comforting and fulfilling. Expect a delightful aroma that fills your kitchen as you cook.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $10 – $15 (varies by location)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander for draining pasta
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Tonno e Cipolla  now.

Ingredients

• Pasta: 12 oz (340 g) of your choice (spaghetti, linguine, or penne)
• Canned Tuna: 2 cans (about 10 oz each) in olive oil or water, drained
• Onion: 1 medium-sized onion, thinly sliced (yellow or red for a sweeter taste)
• Garlic: 2 cloves, minced
• Olive Oil: 3 tablespoons
• Salt and Pepper: To taste
• Red Pepper Flakes: Optional, for a bit of heat
• Fresh Parsley: Chopped, for garnish (optional)
• Lemon Juice: Freshly squeezed, to taste (optional)

Variations

• Vegetarian Option: Replace tuna with chickpeas for a plant-based protein.
• Pasta Type: Experiment with whole wheat or gluten-free pasta.
• Herbs: Add fresh basil or oregano for an aromatic touch.
• Vegetables: Incorporate bell peppers or spinach for added nutrition.

Tips and Substitutions

• Tuna: Use high-quality canned tuna for the best flavor. If you prefer a lighter dish, opt for tuna in water.
• Onions: If you find raw onions too strong, sauté them longer to mellow the flavor.
• Pasta Cooking: Reserve a cup of pasta cooking water to adjust the sauce consistency if needed.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Tonno e Cipolla  now.

Method

1. Boil the Pasta:
   • Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
   • Add the pasta and cook according to package instructions until al dente.
   • Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
2. Sauté the Onions:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the sliced onion and cook until it becomes translucent, about 5-7 minutes. Stir occasionally to prevent browning.
3. Add Garlic:
   • Once the onions are soft, add the minced garlic and red pepper flakes (if using).
   • Sauté for an additional minute until fragrant.
4. Combine Tuna:
   • Add the drained tuna to the skillet, breaking it apart gently with a spoon.
   • Stir to combine with the onions and garlic, cooking for another 2-3 minutes until heated through.
5. Mix in Pasta:
   • Add the drained pasta to the skillet and toss to combine.
   • If the mixture seems dry, add some reserved pasta water a little at a time until the desired consistency is achieved.
6. Season:
   • Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
   • Mix well to ensure all ingredients are evenly coated.
7. Serve:
   • Plate the pasta and garnish with chopped parsley, if desired.
   • Serve warm and enjoy.
   • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Tonno e Cipolla  now.

Nutritional Information Per Serving

• Calories: Approximately 450
• Protein: 25 g
• Carbohydrates: 60 g
• Fat: 15 g
• Fiber: 3 g

Closing Thoughts

I hope this guide has made making Pasta con Tonno e Cipolla seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!