Ingredients
Instructions
- In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.
- Sprinkle with the Chardonnay wine and evaporate.
- Add the tomato and cook for 15 minutes.
- Cook spaghettini in a large pot of salted boiling water.
- Drain the pasta when it is al dente, but retain some of the water.
- Add the pasta with the sauce immediately.
- If pasta looks dry, add some of the cooking water.
- Garnish with chopped parsley and drizzle with extra virgin olive oil.
- Salt and pepper to taste.