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TUNA SPAGHETTI

Ingredients:

1/2 kg spaghetti, cooked according to package directions
1 (160 g) pack MAGNOLIA CHEEZEE, grated

Sauce:

1 (180 g) can tuna chunks in vegetable oil
1 (100 g) pc onion, sliced
8 cloves garlic, finely crushed
1 (50 g) pc tomato, cubed (optional)
1 (400 g) can mushrooms pieces and stems, drained
2 (250 g each) packs tomato sauce
1/2 cup water

Procedure:

  1. In a pan, pour tuna oil then sauté onion, garlic and tomato. Cook until onion is tender.
  2. Add mushrooms, tomato sauce, water and tuna. Simmer covered, stirring occasionally, for 20 minutes over low heat.
  3. Toss or top on cooked spaghetti noodles. Top with cheese, if desired.

Makes 9 servings.
(Yield: 9 cups noodles & 4-1/3 cups tuna sauce)

Tip/s:

  • Prepare in advance so that flavors blend.
  • Add capers, olives, a little white wine to level up to a Puttanesca sauce concept.
  • Serve with garlic bread.
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