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Ingredients: 16 ounces (4 cups) penne pasta 3 tablespoons olive oil 1 tablespoon bottled minced garlic One can (6 ounces) low-sodium tuna or light tuna packed in spring water One large can (28 ounces) 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 of fresh parsley leaves (see note) Directions 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. Recipe makes six servings. NOTES: 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. Nutritional information per serving: Calories: 394 Carbohydrates: 64g Protein: 17g Fat: 9g Cholesterol: 11mg Fiber: 4g Sodium: 216mg Calories from fat: 21-percent |