A quick pasta dinner made with fresh in-season tomatoes and pantry ingredients is ideal for weeknight meals.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2009
- 4 plum tomatoes 1 lb/500 g
- 12 oz spaghetti
- 1/4 cup extra-virgin olive oil
- 1/4 cup caper drained and rinsed
- 1/2 cup chopped fresh parsley
- 3 cloves garlic thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 2 cans tuna
MethodScore X in bottoms of tomatoes; plunge in large pot of boiling salted water for 12 seconds. Using slotted spoon, transfer to bowl of ice water; let stand for 20 seconds. Peel off skins; seed, chop and set aside.
In same pot, cook spaghetti until al dente, about 10 minutes. Drain and return to pot, reserving 1/4 cup (50 mL) of the cooking liquid.
Meanwhile, in small skillet, heat oil over medium-high heat; cook capers, stirring, for 1 minute.
Add parsley, garlic, salt and hot pepper flakes; cook, stirring, for 2 minutes. Add to pasta along with tomatoes. Add tuna; toss to coat.
Nutritional facts Per each of 6 servings: about
- Sodium 588 mg
- Protein 20 g
- Calories 360.0
- Total fat 11 g
- Potassium 351 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 46 g
- Iron 25.0
- Folate 60.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 25.0