YIELD

6 servings

ACTIVE

10 minutes

TOTAL

25 minutes

1 LB PENNE PASTA

1 CAN (5 OZ) TUNA IN OLIVE OIL

4 CLOVES GARLIC, MINCED

1 CAN (28 OZ) CRUSHED TOMATOES

½ CUP PITTED OLIVES, HALVED

2 TBSP DRAINED CAPERS

¼ TSP CRUSHED RED PEPPER (OR TO TASTE)

GARNISH: CHOPPED PARSLEY

Cook pasta in lightly salted boiling water as package directs.

Meanwhile, pour 2 tsp oil from tuna into a large nonstick skillet and heat over medium heat. Add garlic and cook 1 minute until fragrant.

Stir in tomatoes, olives, capers and pepper; bring to a simmer. Reduce heat; simmer 5 minutes for flavors to blend. Stir in tuna.

Drain pasta; return to pot. Add sauce and parsley; toss.

SIDE SUGGESTION

Whole-grain Italian bread, baby arugula and grape tomato salad

PER SERVING

CALORIES 403 TOTAL FAT 7G SATURATED FAT 1G CHOLESTEROL 15MG SODIUM 611MG

TOTAL CARBOHYDRATES 66G DIETARY FIBER 4G PROTEIN 18G