Spaghetti with Tuna, Tomatoes and Capers
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A quick pasta dinner made with fresh in-season tomatoes and pantry ingredients is ideal for weeknight meals.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 360 |
| pro | 20 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 46 g |
| fibre | 4 g |
| chol | 13 mg |
| sodium | 588 mg |
| potassium | 351 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 25% |
| vit A | 11% |
| vit C | 25% |
| folate | 60% |
Suggested Recipes
-
4 plum tomatoes (1 lb/500 g)
12 oz (375 g) spaghetti
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) capers, drained and rinsed
1/2 cup (125 mL) chopped fresh parsley
3 cloves garlic, thinly sliced
1/4 tsp (1 mL) each salt and hot pepper flakes
2 cans (each 6 oz/170 g) tuna
Preparation:
Score 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.
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.
Tags:
Vegetables; Pasta/Noodles; Fish; Boil/Simmer; Skillet; Main Course;
Source
Canadian Living Magazine: September 2009
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