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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 4 tablespoons olive oil
- 1 onion, cut in thin strips
- 1 garlic clove, crushed
- 7 ounces roasted red peppers, drained, rinsed and cut in strips
- 1 (6 1/2 ounce) can tuna, drained
- 2 tablespoons black olives, pitted and chopped
- 1 lb spaghetti
- 2 tablespoons chopped fresh parsley
Method
- Heat oil in a medium skillet; add onion; saute over low heat, stirring until tender and edges are just beginning to turn golden, about 8 minutes.
- Stir in the garlic; saute 1 minute. Add the red peppers, tuna and olives; saute just to heat through.
- Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, about 6 minutes. Drain.
- Toss with the sauce and parsley. Serve hot.
