This can be on the table in 2o minutes.

My Mom used to make this on Friday nights in the summer.

She could have made it in the winter but never did.

I love it and hopefully you will too.

Two cans of chunk tuna packed in oil. Solid white in water is too dry.

4 cloves sliced garlic

1/2 chopped onion

5 tablespoons olive oil

One can diced tomatoes

6 fresh basil leaves plus more for garnish

1/4 to 1/2 teaspoon red pepper flakes

4  tablespoons capers with the brine

1/2 cup crumbled  feta cheese

12 ounces of your favorite pasta. I used a small rigottoni.

Saute the onion and garlic in the oil till it is soft.

Add th tomatoes and bring to a boil then a low simmer

Add the tuna with the oil, capers, basil, pepper and cheese

Simmer on low to keep it warm

Boil the pasta according to the package direction.

Remember to always undercook it a little.

Save 1/2 cup of the the pasta water and drain the rest of the pasta.

Put the pasta in the tuna and tomato sauce and cook on low till all the pasta is coated with the sauce.

This is when you might need the pasta water. If it isn’t dry don’t use it

Garnish with  extra fresh basil leaves

Serve immediatley

This is a second bowl supper

Published by cmangoff

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