This is from the New York Times, they did a recent article about how healthy this recipe was, and I could not help but think that it was also easy and something that one could make in a pinch. Most people have this in their cupboards so it is a great recipe to have on hand!
Pasta With Tuna
- 1 6 1/2-ounce can water-packed light) tuna, drained
- 1 to 2 tablespoons extra virgin olive oil (to taste)
- 4 garlic cloves, minced
- 1 shallot, minced
- 1-8 ounce can of tomato sauce
- 1 dollop anchovy paste
- Freshly ground pepper
- 3/4 cup pitted imported black olives, such as kalamatas
- 3/4 pound spaghetti or another type of pasta(I used angel hair)
- Freshly grated Parmesan for serving
Preparation: Begin heating a large pot of water for the pasta. But tuna into a large serving bowl. Heat the olive oil in a small frying pan or saucepan over medium heat, and add the garlic and shallots. Cook and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together. Add the tomato sauce and anchovy paste to the pan, heat through add olives. When the water for the pasta comes to a boil, add salt and add pasta cook to package directions. Remove two tablespoons of the cooking water, and mix with the tuna. When the pasta is done, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Serve with Parmesan cheese and garish with fresh parsley.