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Fast food dinner is all in the can

Canned tuna gives this pasta dish flavor and makes for a quick weeknight meal

The Columbian
Published: January 5, 2010, 12:00am

Don’t look down on those cans.

There are times when canned ingredients come together speedily and well, providing easy-to-make weeknight meals.

Take this recipe: Imported oil-packed light tuna, sauteed in its own oil with garlic, then simmered briefly in a marjoram-spiked tomato sauce. A mound of cooked pasta and a dusting of grated Parmesan cheese is all you need.

Tips

• Don’t use water-packed tuna; you want all the richness, the plushness olive oil can give tuna fish.

• For a zestier dish, add pitted Greek or Italian black olives, sauteed red pepper strips or anchovies.

• Make your own tomato sauce if you have time, using either canned diced tomatoes or fresh.

Beverage

• A Chianti would be a safe choice with the tomato sauce, but experiment with a bracing white from Italy’s Veneto to play off the tuna.

Tuna in Tomato Sauce with Linguine

Prep: 10 minutes. Cook: 15 minutes. Makes: 4 servings.

1 package (8 ounces) linguine or spaghetti

1 can (8 ounces) imported oil-packed tuna

3 cloves garlic, minced

1 can (15 ounces) tomato sauce

1 teaspoon dried marjoram

1/2 teaspoon freshly ground pepper

1/4 cup grated Parmesan cheese

Prepare pasta according to manufacturer’s instructions. Meanwhile cook tuna with its oil and garlic over medium heat in a medium skillet until the garlic is golden, about three minutes.

Stir in the tomato sauce, marjoram and pepper. Lower heat; simmer to blend flavors, about 15 minutes.

Drain pasta; place in a large bowl. Add sauce; toss to coat pasta. Top with grated Parmesan cheese.

Per serving: 382 calories, 18 percent of calories from fat, 8 g fat, 2 g saturated fat, 15 mg cholesterol, 50 g carbohydrates, 28 g protein, 836 mg sodium, 4 g fiber.

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