Tuna-and-Tomato Pasta

October 2008
Tuna-and-Tomato Pasta

by 53 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 cup chopped flat-leaf parsley
  • 1 28 ounce can  crushed tomatoes
  • Salt and pepper
  • 4 tablespoons butter
  • 1 6 ounce can  white tuna in olive oil, drained
  • 1 1 pound box  medium pasta shells
  1. In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
Tip Pair with:
  • Hall Sauvignon Blanc Napa Valley 2007 (California), Pacific Rim Riesling Wallula Vineyard 2007 (Washington)
Tip Swap it:
  • Use fresh oregano instead of parsley.