Make this pasta dish to feed the kids on those busy evenings. Swap the regular spaghetti for whole-wheat for an even healthier meal.
This recipe is courtesy of Maya Kitchenette.
Cook the pasta until al dente, according to packet cooking instructions. Reserve ½ cup of the pasta cooking water. Drain pasta.
While the pasta cooks, heat the olive oil in a pan. Add the chopped onion and cook until softened and beginning to brown. Add the garlic and sun-dried tomatoes, and stir to combine. Add the diced tomatoes and simmer over medium heat for 5 minutes. Break the tuna into pieces and add to the tomatoes. along with the whipping cream. Season with salt and pepper and gradually add the reserved pasta water until it reaches your desired consistency.
Divide the pasta between plates, top with sauce, and sprinkle with Parmigiano-Reggiano.