Mediterranean Pasta
Easy on the budget and appetizing on the plate, this dish from food writer Julie Aldis needs only warm Italian bread and a green salad for a casual company meal. Pass some Parmesan cheese for sprinkling if desired.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 549 |
| pro | 26 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 76 g |
| fibre | 7 g |
| chol | 36 mg |
| sodium | 1.224 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 31% |
| vit A | 18% |
| vit C | 38% |
| folate | 65% |
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2 tbsp (25 mL) olive oil
1 onion, coarsely chopped
2 cloves garlic, minced
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) sliced black olives
1 tsp (5 mL) dried Italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) penne or rotini pasta
1 can (6-1/2 oz/184 g) water-packed white tuna, drained and broken in chunks
3/4 cup (175 mL) crumbled feta cheese
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In large skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes.
Add tomatoes, olives, herb seasoning, salt and pepper; bring to boil, breaking up tomatoes slightly with back of spoon. Reduce heat and simmer until thickened, about 10 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add tomato mixture, tuna, feta cheese and parsley; gently toss to coat.
Additional Information
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Tip: If you don't have dried Italian herb seasoning on hand, substitute 1/2 tsp (2 mL) each dried rosemary and oregano.
Source
Canadian Living Magazine: November 2002
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