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Tuna and Tomato Pasta (09.09.15)

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  • 1 pound whole wheat pasta, any kind
  • 3 teaspoons extra-virgin olive oil, divided
  • 4 medium garlic cloves, diced
  • 2 tablespoons capers, rinsed, chopped
  • 1/2 cup pitted black olives, chopped
  • 1 (14.5-ounce) can no added salt chopped tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 cup loosely packed parsley or basil leaves, chopped
  • 1 can tuna low sodium, packed in water, drained
  • 1 tablespoon parmesan cheese, freshly grated
  • No Salt Seasoning and Pepper

Cook pasta according to package directions.

Meanwhile, prepare the sauce. In a large frying pan up to medium heat, sauté 1 teaspoon olive oil and garlic for 1-2 minutes. Add capers, olives, tomatoes, oregano, no salt seasoning and pepper. Cook, stirring frequently, for 4-5 minutes. Add cooked pasta, parsley or basil, tuna, remaining oil and no salt seasoning and pepper. Top with parmesan cheese. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute

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