|Thin spaghetti||7 Ounce (1 Package)|
|Garlic||2 Clove (10 gm), finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half||3⁄4 Cup (12 tbs)|
|Dried basil leaves||1 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Cook spaghetti as directed on package; drain.
Cook garlic in margarine in 2-quart saucepan until golden brown.
Stir in half-and-half, basil and oregano.
Heat to boiling.
Stir in tuna, olives and cheese; boil and stir 1 minute.
Pour over hot spaghetti.
Sprinkle with snipped parsley if desired.
Serving size: Complete recipe
Calories 2154 Calories from Fat 975
% Daily Value*
Total Fat 110 g168.8%
Saturated Fat 50.1 g250.3%
Trans Fat 0 g
Cholesterol 252.3 mg84.1%
Sodium 3288.1 mg137%
Total Carbohydrates 170 g56.7%
Dietary Fiber 9.9 g39.7%
Sugars 7.9 g
Protein 114 g228.3%
Vitamin A 58.1% Vitamin C 14.1%
Calcium 67.8% Iron 37.8%
*Based on a 2000 Calorie diet