Tuna Pomodoro | Sister To Sister: The Women's Heart Health Foundation www.sistertosister.org
Tuna Pomodoro Recipe Courtesy Of: Sister to Sister: The Women’s Heart Health Foundation
Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.
Total Time: 25 minutes
Prep Time: 25 minutes
Yield: 4 servings, about 1 cup each
Nutrition Facts Per Serving:
50 grams carbohydrate
23 grams protein
8 grams total fat
1 grams saturated fat
28 mg cholesterol
106 mg sodium
8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies , minced (optional)
1/4 teaspoon crushed red pepper , or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna , drained and flaked
2 tablespoons thinly sliced fresh basil
Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Recipe Author: EatingWell Test Kitchen
Photographer: Burris, Ken
Main Ingredients: Seafood
Recipe Provider: EatingWell.com
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