Tuna & Olive spaghetti
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
onions
minced |
|
| 1 | teaspoon |
garlic
minced |
|
| 14 | ounces |
marinara sauce
|
|
| ¼ | cup |
greek olives
sliced |
* |
| 1 | can |
tuna, italian oil-packed
|
* |
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
spaghetti
cooked |
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
onions
minced |
|
| 5 | ml |
garlic
minced |
|
| 404.6 | ml/g |
marinara sauce
|
|
| 59 | ml |
greek olives
sliced |
* |
| 1 | can |
tuna, italian oil-packed
|
* |
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
spaghetti
cooked |
|
| 59 | ml |
parsley leaves
chopped |
|
Directions
Heat oil and add onion; cook 3 minutes.
Add garlic; cook 15 seconds.
Add marinara; bring to boil, reduce heat and simmer 10 minutes.
Add olives and tuna.
Season with salt and pepper.
Toss with cooked pasta and parsley.
