Because canned tuna isn’t exactly cheap this might not be a super budget dish. If you can find Tina in olive oil 9n special this is a super easy and delicious meal. You can sub butter for olive oil. I like to add parsley.
“How to make spaghetti tonno e burro.
Bring a large pot of water to a boil. Generously season the water with kosher salt, add 1 lb. spaghetti, and cook according to the package instructions.
While the pasta cooks, transfer two 5-oz. cans or jars olive-oil-packed tuna (oil included!) to a large mixing bowl and break up the tuna with a fork. Cut ½ cup (1 stick) unsalted butter into small pieces and add these to the tuna, along with lots of freshly ground black pepper.
Taste the pasta while it’s cooking—is it delicious already? If not, add more salt to the water. The moment it is al dente, use tongs to quickly transfer it to the mixing bowl, and begin tossing energetically until the spaghetti looks saucy. If it looks dry, you can add a small splash of water or live a little and add a few extra pats of butter. Taste and season with salt if needed. Top with more pepper and eat immediately.”
https://www.bonappetit.com/story/tuna-spaghetti
by CtiborIgraine