Sometimes you feel like spending all afternoon in the kitchen whipping up something delectable. Other times, you come home from work exhausted and all you want is to make something quick that’s still tasty. I like this recipe because it only has a few ingredients, it’s quick to make, and it’s pretty cheap. Also, you can add kalamata olives, canellini beans, or any other vegetable if you feel like changing it up a bit. For instance, the dish in the photo shows some squash. Feel free to experiment a bit. Makes 2 servings.
Ingredients
- 4 ounces penne or spaghetti (you can really use any pasta you’d like)
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 can chunk light tuna in water, drained
- 1/4 onion, chopped
- 2 garlic cloves, minced
- salt and pepper to taste
- chopped flat-leaf parsley (if you don’t have any, don’t worry about it as this is mainly for color)
Preparation
Cook the pasta according to the package directions. In a skillet over medium heat, sauté the onions until translucent. Add garlic and sauté for 1 – 2 minutes. Add tomatoes, salt, and pepper, and cook for about 5 minutes, stirring occasionally. Add tuna and parsley, and cook over medium-low heat for about 5 minutes. Serve over pasta.
