$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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Toss pasta with sauce and add reserved cooking liquid as needed. Sprinkle lemon juice into bowl and toss thoroughly. Serve at once.
Notes
PER SERVING: 367 cal, 8g fat (5g mono, 1g poly, 1g sat), 12mg chol, 21g protein, 54g carb, 5g fiber, 116mg sodium
