Mediterranean Tuna Pasta
Serve with: Italian Bread — Caesar Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 565 |
| pro | 32 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 84 g |
| fibre | 8 g |
| chol | 20 mg |
| sodium | 1.960 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 39% |
| vit A | 52% |
| vit C | 58% |
| folate | 84% |
Suggested Recipes
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2 tbsp (25 mL) olive oil
1 small onion, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) dried italian herb seasoning
1/4 tsp (1 mL) hot pepper flakes
1 pkg (300 g) frozen chopped spinach, thawed
1 can (28 oz/796 mL) stewed tomatoes
1/4 cup (50 mL) oil-cured olives, pitted and chopped
2 tbsp (25 mL) drained rinsed capers
1 tsp (5 mL) salt
2 cans (each 170 g) tuna, drained
4 cups (1 L) penne rigate (12 oz/375 g)
Grated parmesan cheese (optional)
Preparation:
In large skillet, heat oil over medium heat; cook onion, garlic, Italian herb seasoning and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.
Squeeze spinach dry; add to pan along with tomatoes, breaking up tomatoes with spoon. Add olives, capers and salt ; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Break tuna into chunks; add to sauce.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and toss to coat. Serve sprinkled with cheese (if using).
Tags:
Main Course; Vegetables; Pasta/Noodles; Fish; Skillet; Make It Tonight;
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