Here is a dish I made for dinner last night. It was a BIG hit! No one even noticed the anchovies. I told Shane I thought this was about the healthiest most economical recipe he could learn to make. I think he was skeptical until he tried it.
Pasta with Tuna and Tomato Sauce a la the Creative Goddess
16 ounces whole wheat spaghetti
2 tablespoons extra virgin olive oil
1 onion – chopped
1 can of black beans rinsed and drained
1 clove of garlic minced – more if you are a garlic kind of person
4 anchovies, minced
1/2 teaspoon crushed red pepper
2 28 ounce cans Muir Glen Fire Roasted Diced Tomatoes
1 small can sliced olives, drained and rinsed
1 14 ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil
Bring a large pot of water to a boil. Cook spaghetti according to package instructions. Drain.
While the water is coming to a boil heat the olive oil in a large nonstick skillet over medium high heat. Add onion and garlic. Saute until onion is soft. Add anchovies and crushed red pepper and cook for 1 minute. Add the tomatoes and black beans, reduce the heat to medium and cook, stirring occasionally for 8-10 minutes. Stir in tuna and cook until it is heated through. Add the sauce to drained spaghetti.
