Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

Prep Time: 25 mins
Total Time: 25 mins
Servings: 4 servings, about 1 cup each

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Ingredients
8 ounces whole-wheat spaghetti 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 2 anchovies, minced (optional) 1/4 teaspoon crushed red pepper, or to taste 1 28-ounce can diced tomatoes1 6-ounce can chunk light tuna, drained and flaked 2 tablespoons thinly sliced fresh basil
Directions
1 Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
2 Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Nutrition Facts
Calories 349, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Cholesterol 27 mg, Sodium 33 mg, Carbohydrate 50 g, Fiber 9 g, Protein 22 g, Potassium 139 mg. Exchanges: Starch 3,Vegetable 1,Lean Meat 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet