Tomato Sauce With Tuna And Green Olives
Serves 4
Ingredients
3 tablespoons olive oil
2 garlic cloves, minced
1 (28-ounce) can whole tomatoes, drained with 3⁄4 cup juice reserved, tomatoes chopped coarse
1 (6-ounce) can tuna in olive oil, drained and shredded
2⁄3 cup pitted green olives, chopped coarse
2 tablespoons minced fresh parsley
Salt and pepper
1 pound farfalle or fusilli
Instructions
- Heat oil and garlic in large saucepan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes and reserved tomato juice, bring to simmer, and cook until tomatoes soften and sauce thickens slightly, about 15 minutes. Stir tuna and olives into sauce and continue to simmer until flavors meld, about 5 minutes longer. Stir in parsley and season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately.
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