Spaghetti with Tomato-Tuna Sauce

½ cup onion, finely chopped
2 large cloves garlic, minced
2 (14 ½ oz.) cans no-salt-added diced tomatoes
1 (6 oz.) can no-salt added tomato paste
¼ cup ripe olives, sliced and pitted
1 tsp. sugar
1 tsp. dried Italian seasoning, crushed
1/8 tsp. ground red pepper
1 (6 ½ oz.) can tuna packed in water, drained and broken into chunks
8 oz. spaghetti (whole wheat angel hair preferred), dry
2 Tbsp. parsley, snipped

Bring pot of water to a boil for the pasta.

Spray unheated large saucepan with non-stick cooking spray.  Add onion and garlic; cook over medium heat and stir 3 to 4 minutes or until onion is tender but not brown.  Add 1-2 Tbsp. water if starts to stick.

Carefully stir in undrained tomatoes, tomato paste, olives, sugar, Italian seasoning and red pepper; bring to boil.  Reduce heat.  Boil gently, uncovered for 20 minutes or to desired consistency.  Gently stir in tuna so fish doesn't break apart.  Heat through.

Meanwhile, cook spaghetti according to package directions omitting oil and salt.  Drain. Return pasta to saucepan.  Add sauce and toss gently until pasta is coated.  Transfer to a warm serving dish and sprinkle with parsley. 

Yield: 5 servings.

PER SERVING:     
CALORIES: 330     
FAT: 2g            SATURATED FAT: 0g
SODIUM: 220mg
CARBOHYDRATE: 55g    
CHOLESTEROL: 15mg   
PROTEIN: 22g
FIBER: 7g

WeightWatchers Points:  6

Diabetic Exchange: 3 1/2 carbohydrate, 2 1/2 meat

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