Tuna, Olive and Tomato Penne
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 541 |
| pro | 28 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 65 g |
| fibre | 5 g |
| chol | 42 mg |
| sodium | 1,460 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 24 |
| vit A | 13 |
| vit C | 27 |
| folate | 54 |
Adding canned tuna is a quick and delicious way to increase the flavour and protein in a pasta dish.
Ingredients
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 can (19 oz/540 mL) tomatoes
- 2 cans (each 6 oz/170 g) solid tuna, drained
- 5 cups (1.25 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
Preparation
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.
Source : Canadian Living Magazine: May 2003
- Keywords : Main Course; Italian; Tuna; Cheese; Penne; Black olives - oil cured; Tomatoes; Garlic; Onions;
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