Farfalle with Tuna
500 gram box of farfalle pasta (bow tie pasta), though any shape of pasta will do.
Cook pasta in a large pot of rapidly boiling salted water for as long as suggested on the box. While the pasta is boiling, make the sauce.
Sauce:
2 tbsp of olive oil
1 small onion finely chopped
1 clove garlic, finely chopped
(Saute the onion and garlic in the olive oil in a large skillet on medium heat until onion is soft and transparent.)
1/4 cup of dry red wine
1 14 oz can of diced Italian tomatoes
1 tin of B.C. albacore tuna, drained and flaked
(Add the wine, tomatoes and tuna to the onion and garlic and simmer on medium to medium low heat for about 7 minutes, stirring frequently.)
2/3 of a cup of tomato sauce
(Add the sauce, preferably home made, though a plain jarred variety will do. Continue to simmer sauce for another five minutes.)
(Drain pasta in a colander and add to the sauce. Toss and heat for a short while until pasta is completely coated. Put pasta into warmed pasta plates, sprinkle liberally with freshly chopped parsley and serve immediately.)
Provided by Licia Corbella,Editor Calgary Sun, Calgary, Alberta, Canada
