Well, we are due to leave for vacation in beautiful Ontario, Canada, in 6 days. So I've been trying to make dinners using what I have on hand, so we use up our perishables before we leave. I found this recipe in the October issue of Everyday with Rachael Ray. It was one of those under $10 meals, so that's a bonus. I always have these ingredients on hand, or close to it, so I decided to try Tuna and Tomato Pasta. Super easy to make, other than simmering the sauce, it pretty much makes itself. Once I had put the tuna in, I was a bit skeptical since the smell was, lets say, interesting, LOL. So we tried it and it was so delicious! Mr.B ate everything on his plate, which is short of a miracle these days. The sauce was rich and the butter added a bit of creaminess to it. The tuna taste was very subtle. We sprinkled some Parmesan cheese on it, which went great with it. I snuck in some finely chopped summer squash, since I only had 2 Tbs is parsley on hand. This is a very quick and low cost delicious meal.
Tuna and Tomato Pasta
adapted from Every Day with Rachael Ray
2 Tbs EVOO
2 cloves garlic, chopped
1 C chopped flat leaf parsley
1-28oz can crushed tomato
salt and pepper
4 Tbs butter
1-6oz can white tuna in oil, drained
1-1lb box medium pasta shells
In a large saucepan, heat the olive oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 Tbs of parsley and cook for 1 minute. Add tomatoes and season with salt and pepper. Cook over low heat, until the sauce thickens, about 20 minutes. Whisk in the butter and stir in the tuna.
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 3/4 of the remaining parsley; season with salt and pepper. Top with remaining parsley.
Cindy's notes: I only used half and box of Rotini pasta. I also used a small 15 oz can of tomato sauce and only 2 Tbs parsley and butter.