Ingredients
1/4 c. EV olive oil
1 small chopped onion
2 large cloves garlic, minced
crushed red chili to taste
Handful Italian parsley, chopped
1 1/2 cans (28-oz) crushed or whole peeled tom., or a combo
1 T. dried basil
1/2 t. dried thyme
1 bay leaf
salt and pepper to taste
2 cans tuna, drained
1 lb. pasta
1 T. butter or earth balance
Preparation
Saute onion in oil over med-low until softened. Add garlic and crushed chili, about 30 sec. Add parsley, about 1 min. Add tomatoes and spices, salt and pepper. Simmer while pasta cooks. Stir in tuna, taste for salt, and simmer until heated through. Off heat, toss pasta with sauce, then top with butter and toss again.
