Easy Pantry Tuna Penne

From the kitchen of Dreamfields Pasta and
Chef Jim Coleman
Prep Time: 20 minutes
Cook Time: 10 minutes



Ingredients:
1 box Dreamfields Penne Rigate
1-1/2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (14.5 ounces) crushed tomatoes in juice
1-1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon capers, drained (optional)
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cans (5 ounces each) water-packed tuna, drained

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
   
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.
   
3. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.
4. Add pasta to sauce. Stir gently to coat.
   

Serving Note: If you prefer, divide the pasta among 6 plates, then top with sauce.


Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 312 calories; 19 g protein; 13 g digestible carbohydrates*; 6 g total fat; 1 g saturated fat; 16 mg cholesterol; 248 mg sodium;
7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 53 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Labels: all, family, fish, Low-Calorie, Low-Digestible-Carbs, low-fat, Low-Saturated-Fat, Low-Sodium, main-dish, penne, quick