1 c Nonfat plain yogurt 2 garlic cloves, minced 1/2 tsp. salt 2 tbsp. olive oil 4 med. onions, finely chopped 6 tomatoes, peeled, seeded & chopped Salt & pepper to taste 2 (7 1/2 oz.) cans water packed white albacore tuna, drained & flaked 1 lb. imported semolina pasta
Blend yogurt, garlic and salt very well and set aside. In saucepan, heat oil. Saute onions until soft, do not brown. Add tomatoes, salt, and pepper; simmer for 20 minutes. Stir in the tuna. Pour hot, drained spaghetti into a large bowl. Pour tuna sauce over pasta and mix until all the pasta is coated with sauce. Drizzle a little of the yogurt sauce over each portion of pasta. Serves 4 to 6.