Pasta with Tuna Sauce
This is a convenient sauce to make because I always have all the ingredients on hand. It makes a fair amount of sauce (6 servings) and I like to freeze some for nights when I’m feeling lazy.
As for pasta, I tend to like penne or rigatoni. However, long pasta is fine if you prefer twirling to spearing.
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- One 28-ounce can whole tomatoes in thick purée
- ¹⁄³ cup chopped fresh parsley
- ¼ cup water
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- Salt to taste
- 12 ounces dried pasta
- One 6½-ounce can water-packed tuna, drained
- 2 teaspoons chopped capers
1 In a 2-quart nonstick saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, 2 minutes, or until the onion is slightly softened. Stir in the tomatoes with the purée, breaking them up with the back of a spoon. Stir in the parsley, water, tomato paste, oregano, basil, sugar, pepper, and salt. Bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes or until thickened.
2 While the sauce is simmering, cook the pasta according to package directions, drain.
3 Add the tuna and capers to the tomato sauce. Cook 3 minutes, or until heated through. Place the cooked pasta in a large bowl, pour the sauce over the pasta, and toss.
Diabetic Exchanges: 2¾ bread; 1 very lean meat; 1½ vegetable; ¼ fat
REDUCED PROTEIN: Omit the tuna and capers and serve this as a marinara sauce.
Diabetic Exchanges: 2¾ bread; 1¾ vegetable; ¼ fat
REDUCED SODIUM: Use low-sodium tomatoes, tomato paste, and tuna. Omit capers.
Diabetic Exchanges: 2½ bread; 1 very lean meat; 1¾ vegetable; ¼ fat
MENU SUGGESTIONS: Melon and Prosciutto; Arugula Salad; Baby Pattypan Squash with Basil; Fresh or Stewed Cherries
Tagged: diabetes recipes