Nonstick cooking spray
4 cups penne pasta
3 tablespoons olive oil
1 tablespoon bottled minced garlic
1 6-ounce can low-sodium tuna or light tuna packed in spring water
1 28-ounce can diced tomatoes
1 tablespoon anchovy paste (optional, see note)
2 tablespoons tomato paste (see note)
1 teaspoon sugar
1/8 teaspoon black pepper
1/3 cup fresh parsley leaves (see note)
Place pasta in three quarts of already boiling, unsalted water. Cook until tender, about 11 to 13 minutes.
Meanwhile, pour oil into 12-inch, non-stick skillet and place over medium-high heat. Add garlic and cook one minute while draining tuna well. Add tuna and stir to flake tuna chunks. Add tomatoes with their juice.
Stir in anchovy paste (if using) tomato paste, sugar and black pepper. Stir sauce as it boils and some of the juice evaporates. Meanwhile, chop parsley and add to skillet. Let sauce boil and thicken until penne pasta is cooked. If sauce starts to stick, reduce heat to medium.
Drain penne pasta in colander and then pour pasta back into the cooking pot (off the heat). Pour sauce into pot with penne pasta and toss until penne pasta has a coating of sauce. Serve at once.
- Anchovy paste will add depth, but if you do not have any, or if you are reducing your sodium intake, leave it out.
- Anchovy paste sells in tubes, most often in the imported food section.
- Tomato paste is also available in tubes alongside foods imported from Italy.
- If you use canned tomato paste, refrigerate the leftover paste for later use in an airtight container for up to five days.
- Parsley adds color and zing, but the recipe is good without it.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 394; Total Fat: 9g; Cholesterol: 11mg; Sodium: 216mg; Carbohydrates: 64g; Protein: 17g; Fiber: 4g
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