Peter's Pasta al' Tonno recipe

8 servings

1 pound uncooked spaghetti

1 teaspoon olive oil

2 cloves garlic, minced

1/2 onion, chopped

4 tablespoons olive oil, divided

2 (6 ounce) cans tuna, drained

salt to taste

ground black pepper to taste

4 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

In a large pot cook spaghetti pasta with a teaspoon of oil in boiling salted water until al dente.

Drain, leaving pasta moist.

Meanwhile, in a large skillet over medium heat saute the onions and garlic in 2 tablespoons of olive oil until soft and tender, about 3 or 4 minutes.

Add the two cans of tuna and let cook on medium for 6 minutes.

Add salt and pepper to taste, cooked pasta, and continue stirring.

Turn burner to high heat, add remaining 2 tablespoons of olive oil and cook for 3 or 4 minutes.

Place the pasta in large serving bowl and toss with the fresh parsley and grated Parmesan cheese.

Serve immediately.