Rating: 4.62 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
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Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

Source: EatingWell Magazine, April/May 2005

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Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.

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  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Tips

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

361 calories; protein 22.6g; carbohydrates 49.7g; dietary fiber 8.4g; sugars 6.8g; fat 8.4g; saturated fat 1.2g; cholesterol 28.3mg; vitamin a iu 117.5IU; vitamin c 0.3mg; folate 33.6mcg; calcium 29.8mg; iron 2.2mg; magnesium 83.5mg; potassium 139mg; sodium 106.1mg; thiamin 0.3mg.
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