Pasta dish perfect for hectic holiday season

Linda Gassenheimer
Tribune News Service
Pasta with tuna sauce makes for a quick holiday meal.

This holiday season seems busier than ever with working from home, helping with schoolwork and trying to make things festive. Here’s a quick survival dinner. Most of the ingredients you may have on hand. I used fresh fettuccini. I keep some in my freezer for quick meals, but you can use any type of pasta.

Add red bell peppers cut into cubes to a bag of prewashed salad for colorful holiday salad to accompany the dish.

Helpful Hints:

Four garlic cloves can be used instead of minced garlic.

Any hard cheese such as manchego or Romano can be used instead of Parmesan.

A quick way to chop basil is to wash, dry and snip the leaves with a scissors right off the stem.

Holiday Pasta With Tuna Sauce

1/4 pound fresh fettuccini

2 cups reduced-sodium canned diced tomatoes (drained)

4 tablespoons tomato paste

2 teaspoons minced garlic

1/4 cup fresh basil leaves

6 ounces canned white-meat tuna packed in water

10 pitted black olives, cut in half

2 teaspoons olive oil

Salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

Heat 3 to 4 quarts of

water in a large saucepan over high heat. When it boils, add fettuccini and cook 3 minutes or according to package instructions.

While water is coming to a boil, mix tomatoes, tomato paste, garlic, basil and tuna together in a large bowl. Make sure all of the ingredients are blended to together. Stir in the olives and olive oil; add salt and pepper to taste. When the pasta is cooked, drain and add to the bowl. Toss well. Divide between two dinner plates and sprinkle cheese on top.

Yield: 2 servings.

Per serving: 463 calories (24 percent from fat), 12.1 g fat (3 g saturated, 4.9 g monounsaturated), 39 mg cholesterol, 30.8 g protein, 61.8 g carbohydrates, 8.6 g fiber, 598 mg sodium.

— Recipe by Linda Gassenheimer