Recipe: Pasta with Tuna, Tomatoes and Olives

PASTA WITH TUNA, TOMATOES AND OLIVES

2 1/2 tablespoons olive oil (plus more for serving)
2 small cloves garlic, peeled and squashed a bit
1 small leafy celery stalk, finely chopped
1 (14 ounce) can diced tomatoes
Salt and freshly ground black pepper (to taste)
1 (6 ounce) can tuna in oil, drained
4 tablespoons hot water
3 basil leaves, torn
2 tablespoons finely chopped fresh parsley
8 pitted Kalamata olives, halved
1 (16 ounce) package pasta (penne, farfalle or spaghetti)

Heat the 2 1/2 tablespoons oil and garlic in a wide saucepan.

When you can smell the garlic, add the celery and saute over gentle heat until it softens and turns pale gold.

Add the tomatoes, season with salt and a twist of pepper and simmer for 10 to 15 minutes, breaking up the tomatoes with a wooden spoon.

Add the tuna, breaking up the chunks with your wooden spoon. Add 4 tablespoons of hot water, let it come to a boil and then stir in the basil, parsley and olives. Simmer for a few minutes before removing from the heat. The sauce should not be too dry, so add a few more drops of water if necessary.

Cook the pasta in a large pan of salted water, following the package instructions. Drain, keeping a cupful of the cooking water.

Toss the pasta with the sauce, adding a little cooking water if necessary to help the sauce coat the pasta.

Serve immediately, with a drizzle of olive oil and a little black pepper for the adults, if desired.

Makes 4 servings
Source: Apples for Jam: A Colorful Cookbook by Tessa Kiros