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Tuna Pomodoro

 
Tuna Pomodoro
28

Very easy to put together, tastes delicious and it's packed with goodness as well. Perfect for a quick lunch or a no-fuss dinner.

Yield

4

servings

Prep

10

min

Cook

18

min

Ready

28

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

8 ounces spaghetti
whole wheat
2 tablespoons olive oil, extra-virgin
1 tablespoon garlic
minced
2 each anchovy fillets
minced, optional
*
¼ teaspoon sweet red bell peppers
crushed
*
28 ounces tomatoes
diced
6 ounces tuna, canned
chunk, drained and flaked
2 tablespoons basil
thinly sliced fresh

Directions

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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 32822% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 108mg 4%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 32g
Vitamin A 29% Vitamin C 35%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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