Pasta with Tuna and Tomato Sauce

Ingredients

• Whole wheat pasta

  Dry

  4 oz or 113g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Butter

  Unsalted

  2 tbsp or 28g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Tuna

  Fish, light, canned in oil, drained solids

  6 oz or 170g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Salt

  Table

  1 dash or 0.4g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Chop or tear the fresh basil leaves.
2. In a medium pot, melt the butter over medium heat. Add the canned tomatoes with their juice, crushing them if whole. Simmer gently, partially covered, for 30 minutes.
3. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then drain and set aside.
4. Drain the oil from the tuna and stir it into the tomato sauce. Add ricotta cheese and salt to taste, then turn off the heat. Combine the sauce with the pasta and mix in the basil.
5. Transfer the pasta to a 2 to 3-quart casserole dish, top with Parmesan cheese, and broil for 4-6 minutes until the cheese is melted and lightly browned. Serve hot.

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