Tuna, Olive and Tomato Pasta

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From Canadian Living, 2003. I used to make this ALL the time.....

  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 can (19 oz/540 mL) tomatoes
  • 2 cans (each 6 oz/170 g) solid tuna, drained
  • 5 cups (1.25 L) penne, (about 1 lb/500 g)
  • 1 cup (250 mL) oil-cured black olives, pitted
  • 1 cup (250 mL) diced mozzarella cheese
  • 1/4 cup (60 mL) chopped fresh parsley





    • In nonstick skillet, heat oil over medium heat; cook onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add tomatoes, breaking up with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add tuna, breaking into chunks.
    Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot.
    Add sauce, olives, mozzarella and parsley; toss to coat.

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