Pasta and Fresh Tomato Sauce with Tuna and Feta

By DrChef

Per serving:
374 calories, 47g carbohydrates, 25g protein, 9g fat (4g saturated), 25g cholesterol, 3g dietary fiber and 735mg sodium

Ingredients

• 1 pound vine-ripe tomatoes, cut into a small dice
• Salt
• 12 ounces bite-sized pasta, such as penne
• 2 cans (5 ounces each) tuna packed in oil, not drained
• 3 garlic cloves, minced
• 1 tsp. dried oregano
• 1/2 cup capers, drained
• 4 ounces (about 1 cup) crumbled feta, plus extra for passing
• 1/4 cup chopped fresh parsley

Details

Servings 6
Adapted from usaweekend.com

Preparation

Step 1

Prepare tomatoes and transfer to a medium bowl; sprinkle lightly with salt.

Meanwhile, bring 2 quarts of water and a generous sprinkling of salt to boil in a large soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first to prevent sticking, until just tender. Drain and return to pot.

Add tuna, garlic, oregano, capers, feta, and parsley to tomatoes; toss to coat. Add tomato sauce to pasta; toss to coat again. Serve, sprinkling each portion with additional feta.