In a large stockpot, prepare spaghetti according to box directions.
Heat olive oil in a large skillet over medium heat.
Cook garlic for 1-2 minutes until tender and fragrant.
Add tuna, salt and pepper to the skillet and break the tuna up into desired sizes.
Add pesto to the skillet and cook until heated through.
Drain spaghetti noodles and toss in the prepared sauce.
Serve topped with parmesan cheese.
- Cook the pasta just until al dente for optimal texture.
- Heating the tuna in garlic-flavored oil adds moisture and flavor.
- Keep the tuna in larger chunks so it stands out in the pesto.
- Top with parmesan and fresh basil for extra freshness and flavor.
Calories: 401kcal | Carbohydrates: 45g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 532mg | Potassium: 205mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg