1 6 1/2-ounce can water-packed light (not albacore) tuna, drained
** I used two cans instead of one
1 to 2 tablespoons extra virgin olive oil (to taste)
1 garlic clove, minced **I used one teaspoon minced garlic
1 cup
fresh tomato sauce or a good prepared marinara sauce **I used two cups marinara sauce (Italian sausage and garlic flavor)2 tablespoons chopped flat-leaf parsley or slivered fresh basil **I used one tablespoon basil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon dried red pepper flakes (optional)
1/2 cup pitted imported black olives, cut in half or into quarters lengthwise **I used a cup of green olives instead of black olives, and left them whole
3/4 pound penne, or spaghetti ** I used linguine
Freshly grated Parmesan for serving (optional)
1. Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat, and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
2. Add the tomato sauce to the pan, heat through, and then add the red pepper flakes if using. Stir in the olives.
3. When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove two tablespoons of the cooking water, and mix with the tuna.
4. When the pasta is cooked, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.
Yield: Serves four
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