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Tuna Spaghetti

This recipe is one that my wife’s family made while she was growing up and we ate it a lot when we were newlyweds because it is cheep, easy, and delicious. It used to be a meal that was easy, but you still felt like you were doing some real cooking because you had to press the garlic. These days the minced garlic in a jar is too easy to come by and I haven’t used a garlic press in a very long time.

Ingredients

  • 2 cans of tuna (you can use canned chicken if you prefer since all you taste in the end is garlic)
  • 1 cup (2 sticks) butter
  • 2 tablespoons or more of garlic (you can’t add too much)
  • fresh mushrooms (optional)
  • grated Parmesan cheese (optional)
  • 1 box of spaghetti

Preparation

Combine the tuna, butter, garlic, and mushrooms in a medium sauce pan. Heat on medium heat until all the butter is melted. Mix the mushrooms and tuna around until they are coated with butter. Reduce heat and let simmer until the noodles are done. you want to have some liquid butter when you are done because that is your sauce.

Cook Spaghetti noodles as directed. Drain noodles and put into 4 pasta bowls. Scoop a quarter of the mushrooms, tuna and butter onto each one. Sprinkle with Parmesan and server.

One Comment leave one →
  1. November 1, 2011 10:09 am

    I may give this recipe a whirl as I’ve been trying to recover from a tuna noodle casserole I baked that not even wallpaper wanted to be hung with. It’s tough when paste tastes better than your dinner :).

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