Tuna Pomodoro

Preparation

1. Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9-11 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more.
3. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
4. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Tips

Per serving: 349 calories; 8 g fat (1 g saturated fat, 6 g mono unsaturated fat); 27 mg cholesterol; 50 g carbohydrates; 22 g protein; 9 g fiber; 33 mg sodium; 139 mg potassium

Nutrition Bonus: Selenium (60% daily value), Magnesium (21% dv).

Exchanges: 3 starch, 1 vegetable, 1 1/2 very lean meat, 1 fat

Contributed by: EatingWell.com

Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you’ll do what we did: return to this quick meal again and again.