Tuna Pomodoro

By lkalemba

9 Weight Watchers Points - or, if doing Simply Filling, 0 Points!

Ingredients

• 8 oz whole-wheat spaghetti
• 2 Tbsp extra virgin olive oil
• 1 Tbsp minced garlic
• 2 anchovies, minced (optional)
• 1/4 tsp crushed red pepper, or to taste
• 1 can 28-ounce diced tomatoes
• 1 can 6-ounce chunk light tuna, drained and flaked
• 2 Tbsp thinly sliced fresh basil

Preparation

Step 1

1. Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 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. 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. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.