Fast and delicious, serve this fragrant tuna stew over hot, cooked pasta. Heating the water for the pasta takes nearly as long as preparing the entire meal. Prepared with canned tomatoes and artichoke hearts, it’s a delicious way to enjoy vegetables. If you like, serve with a side salad.

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1 can (7 ounces) artichoke hearts, drained and quartered
1/4 cup red wine or reduced-sodium chicken broth
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper
1 can (6 ounces) chunk white albacore tuna in spring water, drained
2 tablespoons chopped fresh parsley
2 cups cooked hot penne pasta Grated Parmesan cheese (optional)

Heat the oil in a large skillet over medium-high heat until hot. Add the onion and garlic; cook and stir until the onion is translucent, about 3 minutes. Add the tomatoes, artichokes, wine, oregano and red pepper; bring to a boil. Reduce heat. Simmer for 6 to 8 minutes or until the mixture thickens slightly. Stir in the tuna and parsley; heat though. Serve over pasta and top with Parmesan cheese if desired.

calories 480; total fat 9g (saturated fat 1.5g); cholesterol 25mg; sodium 560mg; carbohydrate 61g (fiber 5g); protein 34g