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Spaghetti

with Italian Tuna
Ingredients:

1 – 8.8 oz. pkg. Giovanni Rana Spaghetti
1 – 15 oz. pkg. Giovanni Rana Marinara
½ cup black olives, drained and rinsed
2 Tbs. capers, drained and rinsed
1 – 5 oz. can tuna in olive oil, drained and flaked (preferably Italian “tonno”)
¾ cup fresh mozzarella, cubed or “pearls”
extra virgin olive oil

Warm marinara over medium heat in a large sauté pan.  Add olives and capers and bring to a simmer.  Add the Italian tuna to the pan and reduce heat to low.

In the meantime, prepare spaghetti according to package instructions and drain, reserving ¾ cup of cooking water.  Toss spaghetti with tuna sauce gently to incorporate.  If necessary, add enough cooking water to the pan to maintain a loose consistency.  

Add mozzarella to pan and toss one more time.  Plate spaghetti and top with a drizzle of extra virgin olive oil.

***Alternately, try this recipe with Giovanni Rana Fettuccine Paglia e Fieno.