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Tuna Pomodoro

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, about 1 cup each
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.
8 ounces  whole-wheat spaghetti
2 tablespoons  extra-virgin olive oil
1 tablespoon  minced garlic
2   anchovies, minced (optional)
1/4 teaspoon  crushed red pepper, or to taste
1 28-ounce can  diced tomatoes
1 6-ounce can  chunk light tuna, drained and flaked
2 tablespoons  thinly sliced fresh basil
Tuna Pomodoro Recipe at
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 hot.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 349
Fat. Total: 8g
Protein: 22g
Carbohydrates, Total: 50g
Fat, Saturated: 1g
Fiber: 9g
Cholesterol: 27mg
Sodium: 33mg
% Cal. from Fat: 21%
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