Spaghetti With Italian Tuna

Ingredients

• ½ pound thin spaghetti
• Salt
• 1 6 1/2-ounce can Italian canned tuna in oil
• 6 ripe plum tomatoes, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped pitted black olives
• 2 tablespoons minced fresh basil
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    325 calories; 5 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 21 grams protein; 8 milligrams cholesterol; 230 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
2. While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
3. Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.