Pasta with Tuna and Olives

Page 210

(1 review)

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Recipe Reviews

Pretty good, this was. And it's easy and fast, so it's hard to complain.

- I made all the sauce (for four), since that was the size of my tuna can, but made only pasta for two. This was fine and it didn't seem over-sauced.
- No extra pasta water.
- For the tomato sauce, I used a cup of tomato "sauce", which is nothing but tomatoes, deseeded, cooked down, and puréed., from the freezer.
- We both thought the olives should be coarsely chopped, rather than halved.
- The Parmesan shavings were a nice touch.

Altogether a nice nice with a salad.

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