Tuna, Red Pepper, Garlic And Basil Pasta

INGREDIENTS

INGREDIENTS
1 pound spaghetti
4 tablespoons olive oil
⅓ cup yellow onion diced
3 cloves garlic minced
2 cans (7 ounces each) tuna
½ cup red pepper paste (Muhammara by Sweet Pillar & Co.)
½ teaspoon sea salt or to taste
¼ teaspoon freshly ground black pepper or to taste
1 cup fresh basil
fresh Parmesan optional
dried red pepper flakes optional

METHOD

Cook spaghetti as directed by the package instructions. Drain and set aside to cool in a bowl with a drizzle of olive oil on top.
In a large saute pan, gently heat two tablespoons of the olive oil. Add the onion and the garlic and saute until translucent, careful not to burn the garlic.
Open and drain the cans of tuna of all liquids then add to onion/garlic cooking in the pan. Mix the tuna to combine, then add the red pepper paste.
Add the salt and pepper and reduce heat to low. Bring the cooked pasta to the pan and use tongs or two forks to fluff the pasta in the pan so that it does not burn. Add the remaining two tablespoons of olive oil.
Chop the basil finely then add to the pan and combine well. Cook on low, covered, for about 5 minutes.
Bring the dish to a serving bowl. Add freshly grated Parmesan on top, a little more black pepper, if desired, and a few sprinkles of red pepper flakes for an extra kick.

INFO & TIPS

YIELD: (4-6 Servings)
PREP: 15 minsCOOK: 20 minsREADY IN: 35 mins
CUISINE: Italian
COURSE: Entrée
SKILL LEVEL: Easy

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