Quick Fettuccine and Tuna with Marinara Sauce
Using the blender takes most of the work out of making tomato-based marinara sauce, which is then enriched with tuna. You can, of course, cook a fresh batch of pasta instead of reheating leftover cooked pasta if desired.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
1 (28-ounce) can plum tomatoes with juice
1 tablespoon bottled minced garlic
2 tablespoons minced onion
1 tablespoon red wine vinegar
¼ cup chopped fresh basil leaves
¼ cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 rib celery, cut diagonally into thin slices
2 (6-ounce) cans tuna, drained
1 pound leftover cooked fettuccine
Combine the tomatoes, garlic, onion, red wine vinegar, basil, olive oil, salt, and pepper in a blender or food processor. Process until it forms a thick sauce.
Add half the celery and process again. Add the remaining half.
Pour the pasta sauce into a large skillet. Add the tuna, using a spatula to break it up. Bring to a boil, turn down the heat and simmer, uncovered, for 5 minutes.
Reheat the cooked pasta (see Serving Leftover Pasta, page 169)
Place the pasta in a bowl and toss with the sauce.
Fish — Perfect For Low-Fat Diets
Fish is an excellent choice for a low-fat diet. Lean fish such as cod and turbot have a fat content of under 3 percent. Oily fish such as salmon and trout are a good natural source of healthy omega-3 fatty acids. Both types of fish should be included in any diet plan, including a low-fat one.
