tuna and tomato pasta...

This photo belongs to Slim Fast

Delicious!  I made this last night and the dish is both light and fresh and tasty and pretty.  The sauce was a rich, bright red due to using San Marzano whole plum tomatoes. (I find there is a huge difference in the taste of a recipe when good canned tomatoes are used.)  Serve it with garlic bread and you are sure to enjoy it as much as Brian and I did.




Tuna and Tomato Pasta (Prep Time: 10 minutes)
Serves 4

2 tablespoons of extra virgin olive oil             
2 large cloves of diced garlic
1 cup of chopped fresh flat leaf parsley          
1 large can of San Marzano whole plum tomatoes (crush)
salt and pepper                                             
4 tablespoons of butter (can omit)
2 cans of tuna in oil (6oz) - drain                   
1 box of pasta shells

Heat oil in a saucepan.
Add the garlic and cook until fragrant.
Add 2 tablespoons of parsley and cook 1 minute.
Add the crushed tomatoes, salt and pepper to taste.
Cook over low heat for about 20 minutes, occasionally stirring.
Whisk in butter and add drained tuna.
Add the cooked pasta to the tuna sauce and stir in 3/4 of the remaining parsley.
Add salt and pepper to taste.
Serve and top with grated cheese and parsley.