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. Source: EatingWell Magazine, January/February 1994

G. Franco Romagnoli
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

365 calories; 5.8 g total fat; 0.9 g saturated fat; 10 mg cholesterol; 227 mg sodium. 288 mg potassium; 61.7 g carbohydrates; 10.3 g fiber; 6 g sugar; 20.5 g protein; 278 IU vitamin a iu; 4 mg vitamin c; 49 mcg folate; 38 mg calcium; 3 mg iron; 120 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
08/27/2013
Very easy quick and tasty. Absolutely loved this recipe! It is incredibly easy to make and it is very tasty. Someone might need a bit bigger amount of tomatoes to make them more juicier i also added a bit of already made tomato sauce from the carton i bought in the shop and you'll have to play around with spices but all in all a fabulous recipe to make when you don't have much time or feel like eating something light. Pros: easy quick tasty healthy light Cons: needs some adjusting to personal taste Read More