Ingredients
- 8 ounces whole-wheat spaghetti
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 2 anchovies, minced (optional)
- 1/4 teaspoon crushed red pepper, or to taste
- 1 28-ounce c diced tomatoes
- 1 6-ounce ca chunk light tuna, drained and flaked
- 2 tablespoon thinly sliced fresh basil
Cooking Directions
Step 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.
Step 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 Info
- Serving: Per serving
- Calories: 349
- Carbohydrates: 50g
- Fat: 8g
- Protein: 22g
- Dietary Fiber: 9g
- Saturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 27mg
- Potassium: 139mg
- Sodium: 33mg
- Exchanges: 3 starch, 1 vegetable, 1 1/2 very lean meat, 1 fat
- Carbohydrate Servings: 3