Adding canned tuna is a quick and delicious way to increase the flavour and protein in a pasta dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1/4 tsp (1 ml) salt and pepper
- 1 can tomato
- 2 cans solid tuna drained
- 5 cups (125 l) penne (about 1 lb/500 g)
- 1 cup oil-cured black olives pitted
- 1 cup diced mozzarella cheese
- 1/4 cup chopped fresh parsley
In nonstick skillet, heat oil over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes, breaking up with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add tuna, breaking into chunks.
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, olives, mozzarella and parsley; toss to coat.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 1460 mg
- Protein 28 g
- Calories 541.0
- Total fat 19 g
- Cholesterol 42 mg
- Saturated fat 5 g
- Total carbohydrate 65 g
- Iron 24.0
- Folate 54.0
- Calcium 19.0
- Vitamin A 13.0
- Vitamin C 27.0