Spicy Tomato Tuna Pasta
with Chile and Herbs
|Saturated Fat Acids||1.1 g|
|Sugar added||0 g|
|Bread exchange unit||6.5|
Rinse parsley and thyme, shake dry, pluck leaves and chop finely.
Peel garlic and chop finely. Halve chile pepper lengthwise, remove seeds, rinse and finely chop.
Strain canned tuna in a sieve and separate with a fork into small pieces.
Heat 1 tablespoon oil over medium heat in a pot and sauté garlic and chile pepper. Add thyme and half of parsley, then add tomato puree and cook over medium heat for 15 minutes.
Meanwhile boil salted water in a large pot and cook noodles according to package instructions until al dente.
After tomato sauce cooks for 15 minutes, fold in tuna. Season with salt and pepper and cook for another 5 minutes.
Drain noodles in a sieve and collect 75 ml (approximately 1/3 cup) cooking water. Mix noodles with remaining olive oil, remaining parsley and the tomato sauce. Serve immediately.