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Ingredientes
- 1 lb uncooked pasta, such as spaghetti or possibly penne
- 1/4 c. CRISCO(r) Oil, divided
- 1 x medium red onion, peeled and diced
- 2 tsp jarred chopped garlic or possibly 1 x large clv garlic, peeled and chopped
- 1Â 1/2 tsp Italian seasoning
- 1 tsp dry red pepper flakes, depending on taste
- 1/2 tsp salt
- 2 can (8 ounces each) tomato sauce
- 2 can (6 ounces each) white tuna packed in water, liquid removed and broken into chunks
- 3 Tbsp. minced fresh parsley
- 1/4 c. black olives or possibly 1/4 c. green olives (optional)
- Â Â freshly grated Parmesan cheese, optional
Direcciones
- Bring large pot of salted water to a boil. Add in pasta and 2 Tbsp. Crisco(r) Oil. Cook pasta according to package directions till al dente. Drain pasta. Keep hot.
- While pasta is boiling, heat remaining 2 Tbsp. Crisco(r) Oil in large skillet on medium-high heat. Add in onion and garlic. Saute/fry 3 min, or possibly till onion is translucent/soft. Add in Italian seasoning, pepper flakes and salt. Cook 1 minute. Add in tomato sauce. Bring to a boil. Reduce heat to low. Simmer 5 min.
- Add in tuna, parsley and olives (if used) to sauce. Simmer 2 min. Toss sauce with cooked pasta and Parmesan cheese, if used. Serve immediately.
- Note: The sauce can be prepared one day in advance and refrigerated, tightly covered. Reheat in pan used to cook pasta while pasta drains.
- Recipe courtesy of Crisco(r) Speedy Gourmet(tm)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 670 | |
| Calories from Fat 254 | 38% |
| Total Fat 28.56g | 36% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 4.29g | |
| Cholesterol 1mg | 0% |
| Sodium 314mg | 13% |
| Potassium 311mg | 9% |
| Total Carbs 87.23g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.64g | 3% |
| Protein 15.4g | 25% |
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