New July 2014
Ingredients: 4 T. olive oil
2 cloves finely chopped garlic
14 oz / 400 g canned italian plum tomatoes, with juice
12 oz canned tuna, (recipe calls for Italian tuna, in olive oil, not drained).
Salt, Ground Pepper
1 T butter
1 to 1-1/2 lbs. pasta (spaghetti or penne)
3 T. chopped fresh parsley
Saute olive oil with garlic until gold. Add tomatoes with juice, then simmer for 25 minutes.
Drain tuna and crumble with fork. Add tuna to tomatoes, mix thoroughly. Add pepper, butter, salt to taste.
Adapted from Marcella Hazan Essentials of Classic Italian Cooking.
