Vibrant spaghetti

When I don't have time to cook something complicated, vibrant spaghetti remains one of the choices I often make. I've been making this recipe since I discovered it, and every time I appreciate how straightforward it is. Nothing fancy, but the ingredients are easy to find, and everything is ready quite quickly, without feeling like you've left something out.

Quick Info

Total Time: 35-40 minutes
Servings: 2-3
Difficulty: easy
Recipe Type: main course, quick pasta for lunch or dinner

Ingredients

300 g spaghetti
1 can of tuna in its own juice (100 g)
150 g champignon mushrooms
300 ml tomato juice
1 large clove of garlic
salt
pepper
olive oil (for sautéing)

Preparation Steps

1. I prepare the garlic first. I peel it and cut it in half, without chopping it finely. I put it in a large skillet with a little olive oil over low heat. The garlic should not burn, just release its aroma.

2. When the garlic starts to smell slightly, I pour the 300 ml of tomato juice over it. I let the sauce simmer over low heat, uncovered, until it thickens a bit. From what I've observed, it takes about 10-12 minutes to achieve a denser consistency, but it depends on the juice.

3. In the meantime, I take care of the mushrooms. I wash them well, clean them, and slice them thinly. I put them in a separate skillet with a pinch of salt. I let them cook over medium heat until the water they release evaporates – it generally takes 5-7 minutes.

4. When the mushrooms no longer have liquid in the skillet, I add the drained tuna, flaked slightly with a fork. I add salt and pepper to taste and gently mix to blend the flavors. I keep the mixture on the heat for another 2-3 minutes, no more.

5. I bring a large pot of water to a boil. When the water is boiling, I add salt and the spaghetti. I cook them according to the package instructions. Finally, I drain them well without rinsing.

6. I take out the garlic from the tomato sauce, then I put the cooked spaghetti directly over the sauce. I mix to coat evenly.

7. I add the mushroom and tuna mixture over the spaghetti. I combine them quickly and serve immediately while still hot.

Why I make this recipe often

I like it because everything is straightforward and I don't need hard-to-find ingredients. It cooks quickly, requires few dishes to wash, and is quite filling. The tuna and mushrooms provide substance, while the tomato sauce ties everything together without being heavy.

Tips and Variations

Tips

- The garlic should only flavor the oil, not be fried until brown. If it burns, it changes the taste of the sauce.
- For the mushrooms, don't add too much oil; let them cook in their own juices, or they will become too mushy.
- If the tomato sauce is too liquid, let it simmer for a few more minutes over low heat, stirring occasionally.
- Use a large skillet to easily mix the pasta with the sauce.

Substitutions

- If you don't have spaghetti, you can use any type of long pasta.
- You can use other types of mushrooms, but champignons are the most accessible.
- If you don't have tuna in its own juice, the one in oil works too, but be sure to drain it well.

Variations

- You can add a little greenery at the end (parsley or basil), but in the basic version, it's not necessary.
- If you want an extra flavor, you can add a pinch of chili flakes along with the tomato sauce.
- If you prefer, you can add some sliced black olives at the end.

Serving Ideas

Serve while hot, directly from the skillet or from deep plates. It goes well with a little fresh bread. You can add grated Parmesan if you want, but it's not necessarily required for the original recipe.

Frequently Asked Questions

Can short pasta be used for this recipe?
Yes, but long pasta (like spaghetti) holds the sauce better. With short pasta, it’s still edible, just the texture is slightly different.

What type of mushrooms work best?
Simple white or brown champignons. If you have other mushrooms on hand, they can be used, but the final taste will be slightly different.

Is it necessary to remove the garlic after it simmers in the sauce?
It's not mandatory, but if left in, the taste can become too intense or bitter. I usually take it out.

Can the recipe be made without tuna, just with mushrooms?
Yes, but it will be less filling. You can increase the amount of mushrooms to 200 g if you don’t add tuna.

What kind of tomato juice should I choose?
A simple tomato juice, without additives. Avoid pre-seasoned pasta sauces so they don’t overpower the other ingredients.

Nutritional Values

Estimate for one serving (out of 3):

Calories: ~400-420 kcal
Protein: 19-20 g
Carbohydrates: 60-65 g
Fats: 7-9 g

Values may vary depending on the brand of pasta and tuna. It's a fairly balanced recipe, high in protein and not too fatty.

Storage and Reheating

Pasta with sauce and tuna does not keep well for several days. If you have leftovers, you can keep them in the fridge in a container for a maximum of 24 hours. When reheating, add 1-2 tablespoons of water and gently stir in a skillet over low heat. The taste is best when the pasta is fresh. If there are leftovers, I do not recommend freezing them, as the texture will change.

We peel the garlic, cut it in half, and sauté it in a little olive oil. We add the tomato juice and let it simmer on low heat until it becomes a thick sauce. We wash, clean, and slice the mushrooms. We sauté them with salt until they release all their water. Then, we add the crushed tuna, salt, and pepper, mixing and cooking for 2-3 minutes. Separately, we bring water to a boil. Once it starts boiling, we add salt and the pasta. We cook the pasta according to the package instructions. When the pasta is cooked, we drain it and mix it with the tomato sauce. We add the mushrooms along with the tuna and serve it hot.

 Ingredients: 300 g spaghetti pasta, 1 can of tuna (100 g), 150 g champignon mushrooms, 300 ml tomato juice, 1 large clove of garlic, salt, pepper, olive oil

 Tags:  spaghetti