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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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

365 calories; protein 20.5g; carbohydrates 61.7g; dietary fiber 10.3g; sugars 6g; fat 5.8g; saturated fat 0.9g; cholesterol 9.5mg; vitamin a iu 278.3IU; vitamin c 3.9mg; folate 48.6mcg; calcium 38.2mg; iron 3.2mg; magnesium 120.5mg; potassium 288.4mg; sodium 227.4mg; thiamin 0.4mg.

3 starch, 1 vegetable, 1 lean meat