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Angel Hair Pasta with Tuna
When my summer garden is in full bloom, I'll make homemade puree with fresh tomatoes. Instead of tuna steaks, you can use three 12-ounce cans of chunk white tuna.—Weda Mosellie, Phillipsburg, New Jersey
12 Servings
Prep: 15 min. Cook: 45 min.
Ingredients
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (29 ounces
each
) tomato puree
1/2 cup
dry red wine
or
chicken broth
2 tablespoons minced fresh basil
1 to 1-1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
2 pounds tuna steaks
2 packages (16 ounces
each
) angel hair pasta
1/2 cup grated Parmesan cheese
Directions
In a large saucepan, saute garlic in oil for 1-2 minutes or until
tender. Stir in the tomato puree, wine, basil, pepper flakes and
salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45
minutes or until flavors are blended.
In a large skillet coated with cooking spray, cook tuna over
medium-high heat for 6-8 minutes on each side for medium-rare or
until slightly pink in the center.
Flake tuna into large chunks; add to sauce. Cook pasta according to
package directions; drain. Top with sauce; sprinkle with cheese.
Yield: 12 servings.
Nutrition Facts:
1 serving equals 450 calories,
© Taste of Home 2012
2 of 2
Angel Hair Pasta with Tuna
(continued)
Nutrition Facts:
5 g fat (1 g saturated fat), 37 mg cholesterol, 325 mg sodium, 66 g carbohydrate, 3 g fiber, 31 g protein.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012