Penne & Tuna Sauce
Yield
2 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | can |
italian plum (roma) tomatoes
|
*
|
| 1 | medium |
onions
half of, chopped |
|
| 3 | each |
anchovy fillets
|
*
|
| 6 ½ | ounces |
ahi tuna loin
canned |
*
|
| ½ | pound |
pasta, penne
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | can |
italian plum (roma) tomatoes
|
*
|
| 1 | medium |
onions
half of, chopped |
|
| 3 | each |
anchovy fillets
|
*
|
| 187.9 | ml/g |
ahi tuna loin
canned |
*
|
| 226.8 | g |
pasta, penne
|
|
| 1 | x |
black pepper
|
*
|
Directions
Heat oil in a frying pan, add onions and sauté 5 minutes.
Add garlic, cook until onions start to brown.
Add anchovies.
Crush them with a spoon.
Add tomatoes, simmer covered to form a sauce about 15 minutes.
Drain the tuna and break into large flakes; add tuna to sauce with a little pepper (anchovies and tuna are already salty).
Simmer, uncovered, for 5 minutes.
Juices will evaporate and sauce will thicken.
