Pasta with canned tuna The widespread opinion that bakery and pasta from wheat flour is too caloric and spoil the figure is not entirely true. If you use macaroni from solid wheat varieties and whole wheat bread, and the figure will be in order, and you will not have to sit hungry. Nutritionists explain that in pasta from hard wheat varieties there is no fat. They have more vegetable protein, and carbohydrates are more slowly broken down and not put off in problem areas. In Italy, for example, there is a special law that obliges the manufacturer not to mislead the buyer and correctly label their products. So, all those macaroni that are not from solid wheat varieties are called "pasta".
Ingredients:- Spaghetti 400 g
- Tuna canned 1 can
- Olives with a bone 100 g
- Parsley fresh 0.5 bunch
- Garlic 3 denticles
- Tomato juice 400 ml
- Pepper black ground 0.5 tsp.
- Salt 0.5 tsp.
- Olive oil 3 tbsp. l.
- Step 1 For this dish, take: spaghetti, canned tuna can, olives, parsley, garlic, olive oil.
- Step 2 Finely chop the garlic.
- Step 3 In a heated frying pan add a little oil and fry garlic in it until golden brown.
- Step 4 Drain the liquid from the jar of tuna and put it in the frying pan. Chop the fish with a fork. Fry the tuna for 5 minutes, stirring constantly.
- Step 5 Add the tomato juice or replace with fresh tomatoes.
- Step 6 Add black ground pepper, cover and simmer for 15 minutes.
- Step 7 Chop the greens.
- Step 8 Add to the tomato sauce.
- Step 9 If you took olives with a stone - you can extract them with a small glass, with a flat bottom. From a strong depression in the center - the olive opens and the stone is easily removed.
- Step 10 Now add the olives to the tomato sauce, season with salt and mix. Stew for 5 more minutes, remove from heat and let the sauce stand.
- Step 11 Boil the spaghetti. Macaroni from hard wheat varieties cook about 8-10 minutes. Then pour off the water from them, in portions, put spaghetti on plates and top with tomato sauce with tuna. Serve hot.