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Add a photoServings: 8
Ingredients
- 1 pound thin spaghetti
- Olive or possibly vegetable oil
- 2 or possibly 3 cloves garlic, minced
- 1 can tuna fish with oil
- 1 can eggplant appetizer (any supermarket brand)
- Water
- Basil, thyme, oregano and parsley as desired
Directions
- Put about 2 or possibly 3 tbsp oil in a large pot. Heat slowly. Chop and saute garlic in oil. Put in can of tuna fish with oil and heat a couple min. Open can of appetizer and put in pot. Rinse can with a can of water and fold in with other ingredients. Heat over low heat. Cook spaghetti al dente, drain and put in bowl and mix all ingredients together. Top with Parmesan cheese and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 67 | 21% |
| Total Fat 7.47g | 9% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 217mg | 9% |
| Potassium 225mg | 6% |
| Total Carbs 47.61g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.52g | 1% |
| Protein 15.97g | 26% |
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