Heat oil in saute pan and cook chile and garlic few minutes. Cool slightly, then addtomatoes and salt to taste. Cook 10 minutes. Meanwhile, cook pasta according to directions on package. Add tuna to tomato mixture and simmer few minutes to heat through. Remove chile and garlic. Pour sauce over drained pasta. Garnish with chopped parsley. Makes 4 servings. Each serving contains about: 695 calories; 708 mg sodium; 16 mg cholesterol; 16 grams fat; 95 grams carbohydrates; 42 grams protein; 1.47 grams fiber. NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and flavorless. When tomatoes are in season, substitute an equivalent amount for the canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of pasta. Small children are served farfalla (bow- or butterfly-shaped) pasta. Recipe By :
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4|
|Calories from Fat: 66 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 117.8mg||36 %|
|Sodium 365.1mg||13 %|
|Potassium 929.1mg||24 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 68.3g|
|Protein 35.1g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 492
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