Penne With Herbed Tomato Tuna Sauce
|Soft margarine/Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||14 Ounce (1 can)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dried basil/2 tbsp/25 ml chopped fresh||1 Teaspoon|
|Dried rosemary/2 tsp/10 ml fresh||1⁄2 Teaspoon|
|Tuna||7 Ounce (packed in water, drained)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs) (Optional)|
|Freshly ground pepper||To Taste|
in heavy saucepan, heat oil over medium heat; cook onion and garlic for 5 minutes or until tender, stirring occasionally.
Add tomatoes and break up using back of spoon.
Stir in chicken stock, basil and rosemary; simmer, uncovered, for 10 minutes.
Stir in tuna and simmer for 5 minutes.
Season with salt and pepper to taste; add parsley (if using).
Meanwhile, in large pot of boiling water, cook penne until al dente (tender but firm); drain.
Toss with tomato mixture and serve immediately.
Serving size: Complete recipe
Calories 1357 Calories from Fat 263
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 79 mg26.3%
Sodium 843.9 mg35.2%
Total Carbohydrates 200 g66.6%
Dietary Fiber 27 g107.9%
Sugars 25.9 g
Protein 84 g168.2%
Vitamin A 297.6% Vitamin C 167.8%
Calcium 34.6% Iron 67%
*Based on a 2000 Calorie diet