Delicious Living
  • 2 tablespoons extra-virgin olive oil
  • 7 cloves garlic, pressed or minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tuna, drained
  • 1 cup finely chopped fresh parsley
  • 1 tablespoon capers, rinsed and drained (optional)
  • 8 ounces spaghetti
  • Juice of 1/2 lemon

Spaghetti with Tuna Sauce

Alan Roettinger | Delicious Living
  • Serves: 4 people

$1.19 per person / Make this a vegan or vegetarian option by simply omitting the tuna. Parsley is cheap and it’s a fabulous food, packed with chlorophyll for blood-building and purifying as well as antioxidants. If whole, canned tomatoes are less expensive than crushed, buy them and simply mash by hand, or use a food processor. Capers add a nice touch but will bump the price up about 20 cents per person. 

  1. Put olive oil and garlic in a medium saucepan over medium-high heat. When garlic begins to sizzle, add tomatoes and stir to combine. Decrease heat to medium and cook, stirring occasionally, for 4 minutes. Flake tuna into the sauce with a fork. Cook for 2 minutes longer, until warmed through, and then add parsley (and capers, if using). Taste and season with salt and freshly ground black pepper, as needed. Cover and keep warm.
  2. Bring a large pot of salted water to a boil over high heat. Add pasta and stir well to prevent sticking. Cook until pasta is done to your liking; drain, reserving a little of the cooking liquid.
  3. Toss pasta with sauce and add reserved cooking liquid as needed. Sprinkle lemon juice into bowl and toss thoroughly. Serve at once.

PER SERVING: 367 cal, 8g fat (5g mono, 1g poly, 1g sat), 12mg chol, 21g protein, 54g carb, 5g fiber, 116mg sodium

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