Recipes
Spaghetti with tuna
The following simple and fast-to prepare dish is a famous Italian specialty, and its characteristic taste is popular all over the world. Although the general opinion is that the main secret of richness lies in the sauces with interesting combinations, so that instead of basil leaves one may use oregano. It is also possible to create surprises by using different kinds of pasta, and choosing, for instance macaroni, broad noodles or shell pasta instead of spaghetti.
| Preparation time | 30 min |
|---|---|
| Demanding |  |
| Energetic value | 500 kcal / 2090 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 400 g | spaghetti pasta |
| 1 can | tuna in olive oil (200 g), drained and broken into pieces |
| 100 ml | oil (half sunflower and half olive oil mixture) |
| 2 | garlic cloves, halved |
| 400 g | diced tomatos |
| 2 tablespoons | basil leaves, chopped |
| 1 tablespoon | parsley leaves, chopped |
| 50 ml | white wine |
| salt | |
| ground pepper | |
| 1 tablespoon | grated Parmesan cheese |
| 1 tablespoon | Vegeta Gourmet Stock Powder |
Preparation
- Cook spaghetti in salted water. Drain and place in a bowl.
- Fry the halved garlic cloves on a mild heat until they change colour slightly, and remove from the saucepan.
- Add the tomatoes and Vegeta Gourmet Stock Powder to this oil and braise until the liquid evaporates.
- Add the wine, tuna pieces, basil leaves, pepper and season with salt to taste – mix well.
- Cook for few minutes and mix in the parsley.
Serving
Pour the souce over spaghetti and sprinkle with grated parmesan cheese.
Tip
When you want to serve this dish, but not everyone is eating at the same time: cook the pasta a minute or two less, drain the water and wash it with cold water, and leave a few minutes. This way you can put certain quantity, into prepared souce, at any time, add a little butter if you like and heat up in saucepan or in microwave.
Little secret
Easily fried halved garlic will give this dish additional aroma.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 22,00 | - | - |
| Total carbohydrates | g | 30,00 | - | - |
| Total fat | g | 31,00 | - | - |
| Diet fibres | g | 2,00 | - | - |
| Cholesterol | mg | 48,00 | - | - |
| Vitamin A | IU | 827,00 | 21 | 17 |
| Vitamin C | mg | 17,00 | 23 | 19 |
| Vitamin D | IU | 107,00 | 54 | 54 |
| Vitamin E | IU | 12,00 | 55 | 55 |
| Calcium | mg | 195,00 | 20 | 20 |
| Phosphor | mg | 309,00 | 39 | 39 |
| Potassium | mg | 397,00 | 11 | 11 |
| Sodium | g | 0,90 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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