Farfalle with Tuna

This is a quick, simple, flavorful pasta dish made with ingredients that most people have in the pantry. Even the kids gobbled it up :)

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.

4 servings