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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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EatingWell; 349 calories, 8 g fat Ingredients:
8 ounces whole wheat spaghetti |
2 tablespoons extra virgin olive oil |
1 tablespoon minced garlic |
2 anchovies, minced (optional) |
1/4 teaspoon crushed red pepper flakes (to taste) |
1 (28 ounce) can diced tomatoes |
1 (6 ounce) can chunk light tuna, drained and flaked |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Bring a big pot of water to a boil; cook spaghetti, stirring occasionally, until al dente, 9-11 minutes or according to package directions; drain.
2. Meanwhile, heat oil in a large nonstick skillet over med-high heat.
3. Add in garlic; cook/stir until fragrant, about 1 minute.
4. Add in anchovies and crushed red pepper flakes; cook for 30 seconds more.
5. Add in tomatoes; decrease heat to medium and cook/stir for 8 minutes.
6. Stir in tuna and cook until it is incorporated into sauce and heated through, 2 minutes.
7. Divide the spaghetti evenly among 4 plates; top with sauce and garnish with basil.
8. Serve hot.
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