Ingredients
2 Tbsp extra virgin olive oil
1 Tbsp minced garlic
2 anchovies, minced (optional)
¼ tsp crushed red pepper, or to taste
1 can 28-ounce diced tomatoes
1 can 6-ounce chunk light tuna, drained and flaked
2 Tbsp thinly sliced fresh basil
Directions
1. 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.
2. 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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 349
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 6gm
- Sodium 33mg 1%
- Total Carbohydrates 50gm 17%
- Fiber 9gm 9%
- Protein 22gm
- Cholesterol 27mg 9%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
