Pasta with Tuna, Tomatoes and Capers
Tuna, a sandwich staple, gets kicked up a notch with the help of a few flavor enhancers including bright lemon zest, salty capers and fresh Italian parsley
Servings 4
Calories 278kcal
Ingredients
- 8 oz whole wheat spaghetti rigatone or penne work well too
- ½ tbs olive oil
- 1 pinch red chili flakes
- 28 oz fire roasted tomatoes diced
- 1 in can tuna water drained, about 5 oz
- 2 tbs capers rinsed
- 1 tbs lemon zest
- ¼ c Italian parsley chopped
Instructions
- Cook pasta according to package directions and set aside reserving ½ cup warm cooking liquid.
- Meanwhile, heat olive oil in a medium sauce pan and add red chili flakes.
- Stir in fire roasted tomatoes and tuna being sure to break up tuna with a fork.
- Bring to a simmer and add capers and lemon zest.
- Add spaghetti and cook until heated. Feel free to add in a little reserved starchy cooking liquid if needed.
- Check for seasoning and add salt/pepper to taste if needed.
- Garnish with fresh parsley before serving.
Notes
Good source of Calcium, Iron and Vitamin A.
Nutrition
Calories: 278kcal | Carbohydrates: 44.2g | Protein: 17.1g | Fat: 3.6g | Saturated Fat: 0.4g | Cholesterol: 19mg | Sodium: 724mg