INGREDIENTS
1 lb. thin spaghetti
2 5 oz. cans Italian tuna in olive oil
2 T extra virgin olive oil
Freshly ground black pepper
Grated Romano or Parmigiana cheese
DIRECTIONS
Cook pasta in large pot of boiling salted water.
Drain most of the oil from tuna and heat in 2 T good extra virgin olive oil.
When pasta is cooked combine tuna and pasta.. Serve with black pepper and cheese to taste.
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