1/4 pound fresh fettuccini

2 cups reduced-sodium canned diced tomatoes (drained)

4 tablespoons tomato paste

2 teaspoons minced garlic

1/4 cup fresh basil leaves

6 ounces canned white-meat tuna packed in water

10 pitted black olives, cut in half

2 teaspoons olive oil

Salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

Heat 3 to 4 quarts of water in a large saucepan over high heat. When it boils, add fettuccini and cook 3 minutes or according to package instructions.

While water is coming to a boil, mix tomatoes, tomato paste, garlic, basil and tuna together in a large bowl. Make sure all of the ingredients are blended to together. Stir in the olives, olive oil and add salt and pepper to taste. When the pasta is cooked, drain and add to the bowl. Toss well. Divide between two dinner plates and sprinkle cheese on top.

Yield: 2 servings.

Per serving: 463 calories (24 percent from fat), 12.1 g fat (3 g saturated, 4.9 g monounsaturated), 39 mg cholesterol, 30.8 g protein, 61.8 g carbohydrates, 8.6 g fiber, 598 mg sodium.