Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 7 ounces | Thin spaghetti |
| 2 | Garlic cloves; chopped fine |
| ¼ cup | Margarine or butter |
| ¾ cup | Half-and-half |
| 1 teaspoon | Dried basil |
| ¼ teaspoon | Oregano |
| 9¼ ounce | Tuna; drained |
| ½ cup | Pimiento-stuff olives; slice |
| ¼ cup | Parmesan cheese; grated |
Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti.
Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving. From Betty Crocker's Cookbook Formatted for MM by Pegg Seevers 5/17/96