I feel compelled to tell you why I like this video so much. 1) no fluff, no filler, no wasted time 2) you don't dwell on the footage for cutting garlic, onions etc 3) specific measurements 4) the single endorsement is relevant and short. Please keep up the good work, I hope it bring you and your audience great happiness.
This looks so good! From experience, I can tell you the Spanish tuna is so much better than what you find in American grocery stores. I agree - we need a Spain on a fork cook book!
Albert: _Delicious!_ Tuna and pasta ←my two favorite "bachelor" *(minimalist)* 😋items always in my pantry. A definite WILL-make. Thanks again, and have a great weekend. (Fan from San Francisco, California.) *!!~
Hello Albert. Hope you’re doing well. Im making this recipe this evening. I even have a bottle of Rojas Tempranillo chilling. The other day I made your recipe for patatas bravas. Tossed them in grape seed oil and air fried them for 20 mins. My bravas sauce was cayenne pepper sauce with fresh garlic made in my mortar and pestle. Absolutely delicious. Im even loosing weight eating your delicious food. Thank you. Joe, Cape May. Just an update. I made it and it was delicious. Only used 6oz thin spaghetti and one can of light tuna packed in olive oil. Fabulous, fast and inexpensive dish. Thanks again. Joe.
Another magic ✨ creation in the kitchen 🎉 Tuna can be replaced with shrimps, fried chicken ground beef, and or bacon or simply favorite vegetables for those who don't eat meat 👍😘😋
You know what could be helpful, a video on stocking a pantry from the Spanish kitchen point of view. That said, this also looks delicious. Thanks from New England.
Hi Albert! How are you? Hope you are doing well! You are so smart! What a cool recipe! I have never cooked one-pan pasta dishes. I am thinking maybe i should try it one day. It's just that... it seems so difficult to match the amount of liquid with the right amount of pasta.... how does one count? Is it just me or is it a bit trendy to cook one-pan pastas? 😊 ❤❤❤❤❤ Thank you Albert! ❤ i wish you a great weekend! See you on Monday again! ❤
Cant wait to make this soon for me can i use tofu i love pasta sooooooooo much i never had one pan tuna spaghetti before perfect for my after office meals
Doctors, other people, studies show the Spain as the healthiest country around. Can you tell us a little bit of history is most of the dishes you make are those using whole wheat pastas?
See this is another great video showing people that it's not that difficult to eat healthy instead of getting take out and eating the Standard American Diet aka SAD.
This recipe reminds me of the "Spaghetti Marco Polo" dish that Julia Child made when she was a guest on "Mr. Rogers' Neighborhood." Only she didn't use a tomato-based sauce. Her sauce was butter and olive oil on the hot pasta, with tuna, green onion, olives, walnuts, roasted red peppers, and parmesan cheese. I've made it a couple of times, and it is delicious!! Your recipe reminds me of that. So, I'm going to try this variation and see how I like it!!
No real cooking skills, canned tuna!!!, canned tomato sauce!!! Nothing regarding Spanish cuisine to see in here. Sorry this is unaceptable, such a lack for Spanish/Mediterranian culture. I can't believe the supporting comments, showing absolutely no idea what actual cooking means in terms of use real, fresh ingredients with actual cooking skills. This is a dish a young student would do because they would have a hangover and no money to expend in real food.
As a Spaniard who has spent his entire lifetime eating pasta with canned tuna as a comfort, healthy food, I nominate you to the Most Ridiculous Comments on RU-vid 2024 Award... :D Any chance you stem from a country where canned tuna actually taste like catfood and Fish&Chips is the "gastronomic" staple? ;P
Yeah, this is a dumb comment. There is some high quality canned tuna, sardines and anchovies from the Mediterranean region available in import markets. It is not the stuff "tuna fish" sandwiches are made from, though the cheap stuff does have its place.
