- Buenos Aires nightclubs ordered closed by judge after drug deaths
- One dead, one missing after fishing boat sinks off west wales
- Prince Harry gets the queen, Obamas to plug Invictus Games
- Stars turn out for funeral of 'unforgettable' music producer david gest
- Now THAT'S German efficiency! Impressive video shows motorists politely clearing autobahn as emergency vehicles race to an accident
- Deer skull and antlers which are 4,000 YEARS old are found by walkers on beach where storms uncovered ancient forest
- Queen's reaction after Obamas lay down gauntlet to Prince Harry over Invictus Games
- Kensington & Chelsea tops 'parking space squeeze' table as 4x4s take over roads
- Norway helicopter crash kills 11 people including Briton
- South Carolina mom claims high school teacher told her son 'to go back to Africa'
More from Recipes
- Healthy zero-carb Cloud Bread made from four ingredients is unveiled
- Chocolate cake recipe without eggs, milk or butter or even a mixing bowl
- Subway's $5 foot-long meal deal now costs $6 - to customers' fury
- McDonald's fixed customers' top complaint — and now sales are soaring
- Chipotle is frantically changing how it makes food so it will stop making people sick
Pasta with Tuna and Tomato Sauce Recipe
Prep time: 5 minutes
Cook time: 35 minutes
Tuna packed in olive oil is highly recommended for this recipe. If all you have is tuna packed in water, you can try draining it and then adding olive oil to the can, and letting it soak in the olive oil in the fridge for several hours, but you will get the best results if you start with tuna packed in oil.
4 Tbsp unsalted butter
1 28-ounce can of tomatoes, whole or crushed
1 pound pasta shells
1/2 cup ricotta cheese
1 6-ounce can tuna packed in olive oil
1/4 cup fresh basil, chopped or torn
A generous 1/2 cup grated parmesan cheese
1 Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.
2 Once the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
3 Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
4 Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.
Yield: Serves 6-8.