- Special Pricing
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
- One 28-ounce can diced tomatoes
- One 6-ounce can chunk light tuna, drained and flaked
- 2 tablespoons thinly sliced fresh basil
Bring a large pot of water to a boil. Cook the spaghetti, stirring occasionally, until just tender, 9 to 11 minutes, or according to package directions. Drain.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add the tomatoes, reduce the heat to medium and cook, stirring occasionally, for 8 minutes. Stir in the 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 the sauce and garnish with basil. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
349 calories; 8g total fat; 1g total saturated fat; 27mg cholesterol; 33mg sodium; 50g carbohydrates; 9g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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