Rush-Hour Gourmet

Instead of settling for take-out on a busy weeknight, try this quick, healthful Tuna Penne Pasta.

Penne is the perfect shape for this hearty tomato and tuna sauce, but any other short pasta, such as shells or elbow macaroni, can be used.

Makes two servings

1/4 pound penne pasta (about 11/4 cups)

2 cups canned, diced tomatoes (including juice)

1 tablespoon tomato paste

2 garlic cloves, crushed

1/4 cup fresh basil leaves, coarsely chopped

6 ounces canned white-meat tuna packed in water

10 pitted black olives, cut in half

1 teaspoon olive oil

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

1. Bring 3 to 4 quarts water to boil in a large saucepan. Add penne, and cook 9 minutes or until pasta is al dente.

2. Mix tomatoes, tomato paste, garlic, basil, and tuna together. Pour mixture into a large serving bowl; add olives, olive oil, and salt and pepper to taste.

3. Drain pasta and put in serving bowl; toss well with tomato and tuna mixture. Sprinkle cheese on top.

Per serving: 402 calories, 32 grams protein, 36 grams carbohydrates, 6 grams fat, 27 milligrams cholesterol, 464 milligrams sodium, 5 grams dietary fiber