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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Rachel Ray magazine. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 cup chopped flat leaf parsley |
28 ounces crushed tomatoes |
salt and pepper |
4 tablespoons butter |
6 ounces white tuna in olive oil, drained |
1 lb medium pasta shell |
Directions:
1. In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.
3. Add the pasta to the tuna sauce and stir in three-quarters of the remaining parsley; season with salt and pepper.
4. Top with the remaining parsley.
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