Monday, October 20, 2008

Tuna and Tomato Pasta

2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves Chopped
1 cup Flat Leaf Parsley
1- 28oz Can Crushed Tomatoes
4 Tbsp Butter (substitute with Smart Balance)
1-6oz Can Chunk Light Tuna in Water, Drained
1-1lb Box Barilla Plus Pasta Shells (or like noodle)

In large saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add 2 Tbsp parsley and cook for 1 minute. Add tomatoes and season with salt and pepper. Cover over low heat until sauce thickens, about 20 minutes. Whisk in the butter, then stir in tuna. Meanwhile, in large pot of boiling water, cook pasta until al dente; drain. Add pasta to the tuna sauce and tir in 3/4 of the remaining parsley; season with salt and pepper. Top with remaining parsley.