Spaghetti with Tuna, Artichokes and Pesto

Prep Time5 min
cook Time 10 min
Time to Table15 min

Cherish your loved one with this delicious 15-minute spaghetti meal with fresh ingredients and great quality tuna. That’s Amore!


Basil Pesto:
1 cup (250 mL) fresh basil
1 cup (250 mL) baby arugula
1/4 cup (60 mL) extra virgin olive oil
2 cloves garlic
1 tsp (5 mL) toasted pine nuts
175 g spaghetti
2 tsp (10 mL) olive oil
1 cup (250 mL) cherry tomatoes
1 shallot, chopped
1 clove garlic, chopped
1/2 cup (125 mL) dry white wine
2 cans (80 g each) CLOVER LEAF® Flaked Light Tuna in Olive Oil or Flaked Light Tuna in Olive Oil & Chili Pepper
3 tbsp olive oil (from tuna cans)
1/2 cup (125 mL) chopped artichoke hearts
2 tbsp (30 mL) lemon juice
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) shaved Parmesan cheese


  1. Basil Pesto: In blender or food processor, combine basil, arugula, oil, garlic and pine nuts; pulse until finely chopped but not smooth. Add 2 tbsp (30 mL) water to thin out paste. 
  2. Pasta: Cook spaghetti in large pot of boiling salted water until al dente; drain. 
  3. Heat olive oil in large nonstick skillet set over medium heat; cook tomatoes, shallot and garlic for 3 to 5 minutes or until tender. Add wine; cook for 3 to 5 minutes or until wine is reduced by half. Transfer mixture into a large bowl and add the cooked spaghetti, pesto, tuna with oilve oil, artichokes, lemon juice and pepper, tossing to coat well. 
  4. Divide between 2 bowls; sprinkle with shaved Parmesan.
  • For a creamier texture, stir in 1 tbsp of mascarpone cheese at the end of step #3.
  • For a bit of heat, add a pinch of hot pepper flakes.


per serving
% Daily
Fat66 g88%
Saturated Fat10 g
Trans Fat0 g
Saturated + Trans50%
Carbohydrate42 g
Fibre6 g21%
Sugars5 g5%
Protein25 g
Cholesterol15 mg
Sodium580 mg25%

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