Spaghetti Tonno e Pomodoro (Tuna and Tomato)

Having trouble finding high protein recipes that don't have meat during Lent? Then you need to try this spaghetti tonno e pomodoro, or spaghetti with tuna and tomato.

I was genuinely scared to make this because it was never something I thought would be good, but this is a staple dish in Italian families especially during Lent and I understand why now!

When I'm busy and on-the-go, a tuna sandwich is easy and convenient, but turning that can of tuna into a comforting, home-cooked meal that reminded me of home was even better!

MACROS:

CALORIES: 541 calories

PROTEIN: 44.8 grams

CARBOHYDRATES: 69.2 grams

FAT: 10.8 grams

INGREDIENTS:

- 3 ounces spaghetti, weighed dry

- 1 can (113 gram can) solid albacore tuna, in water

- 2 chopped tomatoes on the vine

- 4 grams olive oil

- 10 grams grated pecorino romano

- 1 clove garlic, minced

- salt, pepper, fresh parsley, red pepper flakes

DIRECTIONS:

1. Put on a pot of water to boil.

2. Start your sauce by sauteeing one minced garlic clove in 4 grams of olive oil. Let cook for about one to two minutes to get that flavor, but don't let the garlic burn.

3. Add your tomatoes and increase to a high heat. Add salt, pepper, red pepper flakes, and a little sprinkle of fresh parsley. Once your tomatoes have rendered down into a sauce-like consistency, reduce to a simmer.

4. Once your water is boiled, generously salt your water and cook your spaghetti for about 9 minutes.

5. Once the pasta is done cooking, raise the heat on the pomodoro and add your can of tuna. If using solid tuna instead of chunk (solid is preferred), lightly separate the chunks of tuna and well combine with the tomato sauce.

6. Finally, pour your tuna and tomato sauce over your spaghetti, and add a little drizzle of salted pasta water to well combine.

7. This may be sacrilegious, but I served mine with a generous sprinkle of freshly grated pecorino romano cheese. Mangia e goditi!