- 3/4 pound whole-wheat linguine
- 12 pimento-stuffed green olives
- 4 garlic cloves
- 2 tablespoons capers
- 1 chopped serrano chile
- 3 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 1 can (6 oz.) oil-packed albacore tuna (look for pole- or troll-caught), drained
- Chopped parsley
- Salt to taste
- calories 495
- caloriesfromfat 29 %
- protein 24 g
- fat 16 g
- satfat 2.4 g
- carbohydrate 68 g
- fiber 11 g
- sodium 739 mg
- cholesterol 13 mg
How to Make It
Cook pasta as package directs, reserving 1/2 cup cooking water.
Meanwhile, in a food processor, pulse olives, garlic, capers, and chile into a paste.
In a large frying pan over medium heat, cook paste in olive oil, stirring, until slightly thickened. Add tomatoes, tuna, drained pasta, and reserved cooking water. Cook and stir a few minutes to blend flavors. Add parsley and salt to taste.
Note: Nutritional analysis is per serving.