Don’t look down on those cans.
There are times when canned ingredients come together speedily and well, providing easy-to-make weeknight meals.
Take this recipe: Imported oil-packed light tuna, sauteed in its own oil with garlic, then simmered briefly in a marjoram-spiked tomato sauce. A mound of cooked pasta and a dusting of grated Parmesan cheese is all you need.
Tips
• Don’t use water-packed tuna; you want all the richness, the plushness olive oil can give tuna fish.
• For a zestier dish, add pitted Greek or Italian black olives, sauteed red pepper strips or anchovies.
• Make your own tomato sauce if you have time, using either canned diced tomatoes or fresh.
Beverage
• A Chianti would be a safe choice with the tomato sauce, but experiment with a bracing white from Italy’s Veneto to play off the tuna.
Tuna in Tomato Sauce with Linguine
Prep: 10 minutes. Cook: 15 minutes. Makes: 4 servings.
1 package (8 ounces) linguine or spaghetti
1 can (8 ounces) imported oil-packed tuna
3 cloves garlic, minced
1 can (15 ounces) tomato sauce
1 teaspoon dried marjoram
1/2 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese
Prepare pasta according to manufacturer’s instructions. Meanwhile cook tuna with its oil and garlic over medium heat in a medium skillet until the garlic is golden, about three minutes.
Stir in the tomato sauce, marjoram and pepper. Lower heat; simmer to blend flavors, about 15 minutes.
Drain pasta; place in a large bowl. Add sauce; toss to coat pasta. Top with grated Parmesan cheese.
Per serving: 382 calories, 18 percent of calories from fat, 8 g fat, 2 g saturated fat, 15 mg cholesterol, 50 g carbohydrates, 28 g protein, 836 mg sodium, 4 g fiber.