- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2006
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 can (28 oz/796 mL) tomato
- 2 tablespoons tomato paste
- 1/2 teaspoon grated lemon rind
- 2 cans (170 g each) solid white tuna drained
- 1/3 cup oil-cured black olives pitted and quartered (approx)
- 12 oz spaghetti
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon hot pepper flakes (optional)
In large skillet, heat oil over medium heat; fry onion, garlic, oregano and pepper, stirring occasionally, until onion is softened, about 3 minutes.
Add tomatoes and mash to break up; stir in tomato paste and lemon rind. Reduce heat and simmer until thickened and spoon drawn through sauce leaves space that fills in slowly, about 14 minutes.
With fork, break tuna into chunks; add to sauce along with olives. Heat through, about 2 minutes.
Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and parsley; toss to coat. Sprinkle with hot pepper flakes (if using) and more olives (if desired).
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Nutritional facts <b>Per serving:</b> about
- Sodium 1085 mg
- Protein 30 g
- Calories 529.0
- Total fat 11 g
- Cholesterol 28 mg
- Saturated fat 2 g
- Total carbohydrate 78 g
- Iron 41.0
- Folate 89.0
- Calcium 10.0
- Vitamin A 16.0
- Vitamin C 63.0