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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2002
- 2 tablespoons olive oil
- 1 onion coarsely chopped
- 2 cloves garlic minced
- 1 can tomato
- 1/2 cup sliced black olive
- 1 teaspoon dried Italian herb seasoning
- 1/4 teaspoon each salt and pepper
- 4 cups penne
- 4 cups rotini pasta
- 1 can water-packed white tuna drained and broken in chunks
- 3/4 cups crumbled feta cheese
- 1/4 cup chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1224 mg
- Protein 26 g
- Calories 549.0
- Total fat 16 g
- Cholesterol 36 mg
- Saturated fat 5 g
- Total carbohydrate 76 g
- Iron 31.0
- Folate 65.0
- Calcium 19.0
- Vitamin A 18.0
- Vitamin C 38.0