An everyday dish for 2, ready in 20 minutes, around $1.20 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Lightly salt the water with a pinch of salt.
Peel the onion and dice it small on the cutting board.
Drop the pasta into the boiling water and let it cook for the time on the package (about 8 to 10 min). Stir now and then with the wooden spoon.
Heat the oil in the nonstick skillet over medium heat. Add the diced onion and cook it for 3 min without letting it brown.
Add the crushed tomatoes to the skillet with the onion. Let it simmer over low heat, stirring now and then.
Once the pasta is al dente, drain it in the colander and save a little cooking water.
Add the drained pasta to the skillet with the tomatoes. Stir in the drained tuna, mix well and let it warm for 2 min over low heat. If needed, add a little cooking water to bring it together.
Add a little pepper, then taste and adjust the salt if needed.
One serving has about 492 kcal. 53% comes from carbs, 24% from protein and 20% from fat.
| Energy | 492 kcal |
| Protein | 30.1 g |
| Carbs | 65 g |
| of which sugars | 7.7 g |
| Fat | 11.1 g |
| of which saturated fat | 1.9 g |
| Fiber | 5 g |
| Salt | 0.8 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.20 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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