Tuna Pomodoro
- 8 ounces spaghetti whole wheat
- 2 tablespoons olive oil, extra-virgin
- 1 tablespoon garlic minced
- 2 each anchovy fillets minced, optional
- 1/4 teaspoon sweet red bell peppers crushed
- 28 ounces tomatoes diced
- 6 ounces tuna, canned chunk, drained and flaked
- 2 tablespoons basil thinly sliced fresh
- 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.
- 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.
whole wheat, olive oil, garlic, anchovy, sweet red bell peppers, tomatoes, tuna, basil
Taken from recipeland.com/recipe/v/tuna-pomodoro-48883 (may not work)