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A classic made even more wonderful with the addition of dried chili flakes and rosemary. This healthy recipe is a real crowd pleaser!

Mealtime: Dinner
Cuisine type: American
Cooking time: 50 minutes
Active preparation time: 10 minutes
Number of servings: 3
Dish type: Main
Level: Easy

Nutrition per serving:

Calories: 374.65 kcal
Carbohydrates: 50.67 grams
Fat: 12.97 grams
Protein: 14.01 grams

 

Ingredients:

• 7-ounce fusilli
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pinch dried chili flakes
• 1 can diced tomatoes
• 7 ounce can tuna, drained
• 1 teaspoon rosemary, optional
• 1/3 cup cheddar, grated

 

Directions:

 

Step 1:

Begin by chopping the onion and mincing the garlic. Then bring a stockpot with salted water to a boil, add the fusilli to the water and cook for about 10 minutes. Until the pasta is nearly done but still has a slight hardness.

 

Step 2:

Preheat the oven to 375 degrees. Heat the olive oil in a pan and cook the onion for about 7-8 minutes or until softened. Next, add the garlic and chili flakes then cook for another 3 minutes.

 

Step 3:

Add the tomatoes then fill the can halfway with water and add to the pan. Simmer the ingredients for 10 minutes and season with salt and pepper to taste.

 

Step 4:

Stir the tuna, rosemary (if using) and drained pasta into the sauce and then pour into a 9”x9” baking dish. Top with the cheese and then bake for 20-25 minutes or until bubbling. Serve with your choice of vegetables.

 

 

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