A superb pasta recipe with a glorious tomato-tuna sauce that is a breeze to prepare.

Tuna-Tomato Shells
Recipe type: Seafood
Serves: 4
  • 1/2 pound medium pasta shells
  • 1 medium onion
  • 2 medium tomatoes
  • 1 can oil-packed tuna (6 1/2 ounces)
  • 1/4 Cup grated Parmesan cheese
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8 to 9 minutes. Drain well.
  2. Meanwhile, chop the onion. Cut the tomatoes into 1/2-inch chunks. Drain the oil from the tuna into a large flying pan. Heat the oil and add the onion. Cook over medium-high heat until softened, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they are softened, about 2 minutes. Remove from the heat and add the tuna, stirring well to break up large chunks.
  3. Add the pasta and toss. Add the cheese and season with salt and pepper to taste. Toss well and serve.
This recipe yields 4 servings.

Per Serving (excluding unknown items): 46 Calories; 2g Fat (32.1% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fat.

NOTES: Recipe from "The 5 in 10 Pasta and Noodle Cookbook" by Nancie McDermott

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