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SICILIAN PASTA WITH TUNA

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YIELD

4 servings

ACTIVE

15 minutes

TOTAL

22 minutes

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12 OZ SPAGHETTI PASTA

2 TSP OLIVE OIL

1 LARGE ONION, SLICED

1 JAR (8.5 OZ) OLIVE SPREAD OR 1 CAN (7.5 OZ) EGGPLANT APPETIZER (CAPONATA) PLUS ¼ CUP CHOPPED PIMIENTO-STUFFED OLIVES

1 CAN (6 OZ) CHUNK LIGHT TUNA IN OLIVE OIL, DRAINED

1 TBSP RAISINS

¼ TSP PEPPER

GARNISH: CHOPPED PARSLEY

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 7 minutes until golden and tender. Reduce heat to medium, add remaining ingredients and stir gently until heated through.

Remove ½ cup pasta cooking water. Drain pasta; return to pot. Add olive mixture and reserved pasta water; toss to mix and coat. Sprinkle with chopped parsley.

PER SERVING

CALORIES 542 TOTAL FAT 17G SATURATED FAT 2G CHOLESTEROL 15MG SODIUM 945MG

TOTAL CARBOHYDRATES 76G DIETARY FIBER 3G PROTEIN 20G