½ cup chopped red onion
8 ounces dry uncooked wide noodles
3 medium tomatoes, diced
1 small can (8 ounces) tomato sauce
1 cup water
2 cans (5 ounces) chunk light tuna, drained
1 jar (8 ounces) marinated artichoke hearts,
drained, halved
1 teaspoon each dried basil, oregano, garlic
powder
1 tablespoon dried parsley
¼ cup crumbled feta cheese
METHOD
Heat the
olive oil in a large skillet over medium heat and add the onions. Cook them for
3 to 4 minutes or until tender. Add the noodles, tomatoes, tomato sauce, water,
tuna, artichoke hearts, spices and parsley. Mix well and bring to a boil.
Reduce heat to a simmer, cover, and cook, stirring occasionally, for about 10
minutes or until the noodles are tender. Remove to a serving dish and top with
the feta cheese before serving.
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