This season seems busier than ever with working from home, helping with schoolwork and trying to keep up. Here’s a quick survival dinner. Most of the ingredients you may have on hand. I used fresh fettuccini. I keep some in my freezer for quick meals, but you can use any type of pasta. Add red bell peppers cut into cubes to a bag of prewashed salad for colorful salad.
• Helpful Hints:
Four garlic cloves can be used instead of minced garlic.
Any hard cheese such as manchego or Romano can be used instead of Parmesan.
A quick way to chop basil is to wash, dry and snip the leaves with a scissors right off the stem.
Pasta With Tuna Sauce
Yield 2 servings.
Recipe by Linda Gassenheimer
1/4 pound fresh fettuccini
2 cups reduced-sodium canned diced tomatoes (drained)
4 tablespoons tomato paste
2 teaspoons minced garlic
1/4 cup fresh basil leaves
6 ounces canned white-meat tuna packed in water
10 pitted black olives, cut in half
2 teaspoons olive oil
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
Heat 3 to 4 quarts of water in a large saucepan over high heat. When it boils, add fettuccini and cook 3 minutes or according to package instructions.
While water is coming to a boil, mix tomatoes, tomato paste, garlic, basil and tuna in a large bowl. Make sure all of the ingredients are blended to together. Stir in the olives, olive oil and add salt and pepper to taste. When the pasta is cooked, drain and add to the bowl. Toss well. Divide between two dinner plates and sprinkle cheese on top.
Per serving: 463 calories (24 percent from fat), 12.1 g fat (3 g saturated, 4.9 g monounsaturated), 39 mg cholesterol, 30.8 g protein, 61.8 g carbohydrates, 8.6 g fiber, 598 mg sodium.
