Tuna Rigatoni Puttanesca

6 Apr

 

12 oz whole-grain rigatoni
2 Tbsp olive oil
4 cloves garlic, thinly slices
1/2 tsp dried hot pepper flakes
28 oz no-salt-added diced tomatoes
1/4 cup no-salt-added tomatoe paste
6 oz cans no-salt-added chunk water-packed tuna, drained
1 cup Kalamata or other brined black olives, pitted and halved
2 Tbsp capers, drained and rinsed
1/4 cup chopped fresh Italian parsley
1/4 tsp sea salt
1/4 tsp freshly ground black pepper

In a large pot of boiling salted water, cook rigatoni until tender but firm, 8-10 minutes.  Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, heat oil in large deep skillet over medium heat.  Fry garlic and hot pepper flakes until lightly golden and fragrant, about 15 seconds.  Add tomatoes, tomato paste, tuna, olives and capers.  Bring to boil, reduce heat and simmer, breaking tuna up with a spoon, until slightly thickened, about 8 minutes.  Stir in parsley, salt and pepper; simmer for 1 minute.

Stir in pasta and the reserved cooking liquid; heat through tossing to coat, about 1 minute.

NUTRITIONAL INFORMATION

CALORIES PER SERVING: 650
PROTEIN: 38 g
CARBS: 77 g
GRAMS OF FAT: 25 g
SAT FAT: 2 g
CHOLESTEROL: 25 mg
FIBER: 11 g
SUGARS: 12 g

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