Diabetic exchanges per serving: 1 vegetable, ½ fat.
Angel Hair Pasta with Flash-Sautéed Fresh Cherry Tomato Sauce, Tuna and Green Olives √
For a splurge, use Spanish tuna in olive oil; for a bargain, try Genova brand, also in olive oil but half the price. From “Modern Sauces: More Than 150 Recipes for Every Cook, Every Day,” by Martha Holmberg.
• Kosher salt
• 1 lb. angel hair pasta
• 2 1/2 c. Flash-Sautéed Fresh Cherry Tomato Sauce (see recipe), heated
• 2 (6-oz.) cans good-quality tuna packed in oil, drained and flaked
• 1/2 c. pitted green olives such as Lucques or Castelvetrano
• 1 tbsp. rinsed capers
• 1/4 c. chopped fresh flat-leaf parsley, or other fresh herbs
Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions). Just before the pasta is ready, scoop out about 1/2 cup of the cooking water and set aside. Drain the pasta.
Return the pasta to the pot over medium heat. Add the tomato sauce and toss to coat evenly. Fold in the tuna, olives and capers, and then fold in a few spoonfuls of reserved pasta water to create a nice saucy consistency.
Divide the pasta among warmed pasta bowls and sprinkle with the parsley. Serve right away.
Nutrition information per serving:
Calories 744 Fat 14 g Sodium 1,080 mg