From “Woman’s Day Everyday Cookbook,” by the editors of Woman’s Day Magazine (Fili- pacchi). Serves 4 with leftovers.
Ingredients
1 pound penne pasta
1 can (5 ounces) tuna in olive oil
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1/2 cup pitted olives, halved
2 tablespoons drained capers
1/4 teaspoon crushed red pepper flakes
Chopped parsley for garnish
Directions
Cook pasta in lightly salted boiling water as package directs.
Meanwhile, pour 2 teaspoons 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.
Calories 403, Total Fat 7g (Sat fat 1g), Cholesterol 15mg, Sodium 611mg, Carbs 66g, Protein 18g
