Linguine With Tuna Caper Sauce
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Low sodium crushed tomatoes||1 Can (10 oz) (With Their Juice)|
|Dried oregano||1 Teaspoon, crumbled|
|Red pepper flakes||1⁄4 Teaspoon|
|Water packed light tuna||1 Can (10 oz), drained and flaked|
|Capers||2 Tablespoon, chopped|
|Minced parsley||2 Tablespoon|
In a heavy 10 inch skillet, heat the olive oil over moderate heat for 30 seconds; add the garlic and cook for 30 seconds.
Stir in the tomatoes, oregano, and red pepper flakes.
Bring to a boil, then lower the heat until the mixture barely bubbles; simmer, uncovered, for 7 to 8 minutes or until slightly thickened.
Stir in the tuna, capers, and parsley, and simmer 5 minutes longer.
Meanwhile, cook the linguine according to package directions, omitting the salt; drain well and transfer to a heated bowl.
Pour the tuna sauce over the pasta and toss well.
Serving size: Complete recipe
Calories 1242 Calories from Fat 193
% Daily Value*
Total Fat 21 g33%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 85.9 mg28.6%
Sodium 532.2 mg22.2%
Total Carbohydrates 165 g55%
Dietary Fiber 23.3 g93%
Sugars 21.9 g
Protein 106 g211.6%
Vitamin A 95.6% Vitamin C 104.3%
Calcium 23.5% Iron 68.5%
*Based on a 2000 Calorie diet