Method:Boiling

1. Formula

1. 3 tablespoons olive oil
2. 3 cloves garlic, finely chopped
3. 2 red onions, peeled and cut into 1/4-inch-thick slices lengthwise
4. 1 pound farfalle (bow tie) pasta
5. 10 whole canned plum tomatoes, seeded, sliced 1/4 inch thick lengthwise, plus juice
6. 3 tablespoons nonpareil capers
7. 1 tablespoon finely chopped rosemary
8. 1/2 cup Kalamata olives, pitted and cut into quarters
9. Salt and freshly ground black pepper
10. 2 (6 ounce) cans oil-packed Italian-style light tuna, drained
11. 2 tablespoons roughly chopped fresh flat-leaf parsley

2. Nutrition Information

• Calories: 738 kcal
• Carbohydrates: 100 g
• Dietary Fiber: 7 g
• Fat: 21 g
• Protein: 39 g
• Sugars: 12 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
2. Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

4. Remark