Orecchiette with Tuna

Orecchiette with Tuna
Servings: 6


  • 16 ounces orecchiette pasta
  • 1 tablespoon olive oil
  • Pinch of red-pepper flakes
  • 2 garlic cloves, minced
  • 2 5 1/2 ounce cans V8 juice
  • 1 pint grape tomatoes, halved
  • 1 6 ounce can light tuna in oil, drained
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 1/2 cup chopped basil

Make It

1. Cook pasta according to package directions. Meanwhile, in large nonstick pan, heat olive oil over medium heat. Add pepper flakes and cook 30 seconds; stir in garlic and cook 1 minute more. Add V8 juice, increase heat to high, and bring mixture to a boil.

2. Reduce heat to low, and add grape tomatoes. Cook 4 minutes. Stir in tuna, lemon juice, butter, and basil. Toss with pasta. If you have leftovers, stir at room temperature the next day.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 414, Fat, total (g): 9, carb. (g): 62, fiber (g): 3, pro. (g): 19, calcium (mg): 40, Percent Daily Values are based on a 2,000 calorie diet.