Aglio e Olio Pasta with Tonnino Tuna in Olive Oil

30 min


4 serving


  • 8 ounces thin spaghetti
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped garlic
  • Pinch crushed black pepper
  • 1 jar Tonnino Tuna Fillets in Olive Oil
  • 1/4 cup chopped parsley


Cook the pasta according to package directions.

While the pasta is cooking, place the olive oil, garlic, and crushed red pepper in skillet over medium heat. Cook the garlic until it begins to turn golden brown. Be careful not to overcook it or it will become bitter. Drain the Tonnino Tuna, reserving the olive oil from the jar.

Once the pasta is cooked, drain and toss with the garlic and olive oil mixture. Stir in half of the reserved olive oil from the jar.

Divide the pasta between 4 bowls. Place the Tonnino Tuna fillets on top and drizzle with the remaining olive oil and garlic from the jar.

Garnish with the chopped parsley and serve.