Tuna-Pasta Puttanesca

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 324
Caloriesfromfat 16 %
Fat 5.7 g
Satfat 1 g
Monofat 3 g
Polyfat 1.3 g
Protein 21.1 g
Carbohydrate 46.1 g
Fiber 2.3 g
Cholesterol 21 mg
Iron 3.2 mg
Sodium 300 mg
Calcium 27 mg

Ingredients

8 ounces uncooked gemelli or other short twisted spaghetti
2 teaspoons olive oil
1/3 cup chopped pitted kalamata olives
2 garlic cloves, crushed
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1 (9-ounce) can solid white tuna in water, drained
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice

Preparation

Cook the pasta according to package directions, omitting salt and fat. Drain, and keep warm.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add olives and garlic; sauté 2 minutes. Add tomato, pepper, and tuna; cook 3 minutes or until thoroughly heated.

Combine all the ingredients in a large bowl, and toss well.

Note:

January 2000
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