Farfalle with Tuna
The Pasta Cookbook, Jenni Wright
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 (14-ounce) can chopped Italian plum tomatoes
3 tablespoons dry white wine
8-10 pitted black olives, cut into rings (I used kalamata)
2 teaspoons chopped fresh oregano or 1 teaspoon dried
3 1/2 cups dried farfalle
1 (6-ounce) can tuna in olive oil (I used chunk light in water)
Salt and ground black pepper
Heat the olive oil in a medium skillet or saucepan, add the onion and garlic and fry gently for 2-3 minutes until the onion is soft and golden.
Add the tomatoes to the pan and bring to a boil, then add the white wine and simmer the mixture for a minute or so. Stir in the olive and oregano, and salt and pepper to taste. Cover and cook for 20-25 minutes, stirring from time to time.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to package directions.
Drain the canned tuna and flake it with a fork. Add the tuna to the sauce along with about 4 tablespoons of the pasta cooking water. Taste and adjust the seasoning.
Drain the cooked pasta well and turn into a warmed large serving bowl. Pour the tuna sauce over the top and toss to mix. Serve immediately.