Greek-Style Pasta Toss

Ingredients: (Conversion Chart)

• 16 ounces fusilli or corkscrew pasta
• 1 can tuna in oil
• 2 cloves garlic, crushed
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• 1¼ cups roasted red peppers, drained, coarsely chopped
• ¼ cup olives, pitted and chopped
• 3 tablespoons capers, drained
• ½ cup fresh parsley leaves, chopped

Directions:

1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook.
2. Meanwhile, drain tuna, reserving 1 tablespoon oil. Set tuna aside.
3. In skillet, heat reserved oil over medium heat until hot. Add garlic, oregano, and crushed red pepper, and cook 1 minute, stirring. Add roasted red peppers, olives, capers, and drained tuna, and cook 1 minute, stirring gently to break up tuna chunks.
4. Drain pasta, reserving ½ cup pasta cooking water. Return pasta to saucepot. Add tuna mixture, pasta cooking water, and parsley; toss well.

Nutrition Info: