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 water, 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 basil leaves and set aside.
2. Melt the butter in a medium saucepan over medium heat. Add the canned tomatoes with their juices (crush if whole) and simmer gently, partially covered, stirring occasionally, until slightly thickened, about 30 minutes.
3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then drain well.
4. Drain the tuna well. Stir the tuna and ricotta into the tomato sauce, season with salt to taste, and remove from heat. Add the basil and toss the sauce with the pasta until coated.
5. Position an oven rack 6 inches from the broiler and preheat the broiler. Transfer the pasta to a 2- to 3-quart broiler-safe dish, sprinkle evenly with Parmesan, and broil until the cheese is melted and lightly browned, 4–6 minutes. Serve hot.