Spaghetti with Tuna & Tomato Sauce (Spaghetti al tonno e pomodoro)

http://www.eatingwell.com/recipes/spaghetti_with_tuna_tomato_sauce_spaghetti_al_tonno_e_pomodoro.html

From EatingWell:  January/February 1994

Italian tuna packed in olive oil is a must for this pasta dish: the flavorful oil is drained from the tuna and used for cooking the sauce.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 7-ounce can Italian tuna, packed in olive oil
• 3 cloves garlic, finely chopped
• 1 28-ounce can plum tomatoes
• 1/2 teaspoon crushed red pepper
• 1 pound whole-wheat spaghetti
• 4 tablespoons chopped fresh parsley, divided
• Salt & freshly ground pepper, to taste

Preparation

1. Drain tuna in a sieve set over a small bowl, squeezing to press out as much oil as possible (reserve the oil). Break up the tuna with a fork and set aside.
2. Heat 1 tablespoon of the tuna oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add tomatoes with their juice and crushed red pepper; break up the tomatoes with a fork. Simmer over low heat until slightly thickened, about 15 minutes. Stir in tuna and set aside.
3. Meanwhile, cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain it and return to the pot. Add the sauce and 3 tablespoons of parsley; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl, sprinkle with the remaining 1 tablespoon parsley and serve immediately.

Nutrition

Per serving : 345 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 10 mg Cholesterol; 62 g Carbohydrates; 20 g Protein; 11 g Fiber; 179 mg Sodium; 288 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat