Artichoke Tuna Sauce For Pasta

By lknowles

Accuchef Cookbook

Ingredients

• 1 Tbsp Olive Oil
• One Half Cup Fresh Bread Crumbs
• 16 Fl Tomato Based Artichoke Pasta Sauce ****
• 1 Can Tuna (3 Oz), Drained Well
• 1 Tsp Lemon Peel, Grated
• 2 Cups Spiral Pasta
• One Third Cup Reserved Pasta Cooking Water
• One Quarter Cup Parsley, Finely Chopped
• To Taste Black Pepper, Freshly Ground
• 1 Tbsp Parmesan (Or Romano) Cheese

Details

Servings 4

Preparation

Step 1

1. Bring a large pan of water to the boil for the pasta.
2. In a large non-stick skillet heat the olive oil over medium heat. When hot, add the bread crumbs stirring well. Cook for a couple of minutes until golden, transfer to a plate and set aside.
3. Pour the pasta sauce into the bread crumb pan, add the tuna and lemon peel. Cook on medium-low for a couple minutes.
4. When the pot of water starts to boil, add the pasta and cook according to directions. Reserve needed pasta water and drain the pasta.
5. Add the reserved pasta water to the tuna sauce along with the parsley, salt and pepper. Stir the pasta into the sauce along with the cheese.

To serve: garnish each serving with some of the toasted bread crumbs.

NOTES: **** I used an artichoke pasta sauce made by Haggerty Foods but you can use any tomato based pasta sauce with excellent results.

Per Serving: 190 Cal (26% from Fat, 22% from Protein, 52% from Carb); 6 g Tot Fat; 1 g Sat Fat; 25 g Carb; 3 g Fiber; 59 mg Calcium; 887 mg Sodium; 28 mg Cholesterol; AccuPoints = 3.8