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.
Active Time: 30 minutes |
Total Time: 30 minutes
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
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.
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.
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.
Per serving :
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