Ingredients
salt
3 oz. penne (or fusilli or shell pasta)
1 tbsp. olive oil
1 small onion or fat shallot
1 clove garlic
2 large ripe plum tomatoes
1 tbsp. white wine
2 1/2 oz. canned tuna in olive oil
10 Italian or Greek black olives
2 tbsp. chopped fresh flat-leaf parsley
Preparation
Step 1Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.Step 2Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp. Add garlic and tomatoes and sauté for another minute. Splash in wine and cook down, about 4 minutes. Break up tuna, dropping chunky flakes into the pan. Stir in olives. Add at least 1/4 cup pasta water to the sauce. When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute. Add salt to taste if needed and more pasta water if sauce is too dry. Spoon pasta with sauce into a bowl, and scatter parsley on top.
The amount of tuna given here equals half of a typical can of Italian tuna (about 150 grams or 5 ounces); use the other half for a sandwich or salad. The important thing is that the tuna be preserved in olive oil. Adapted from The Pleasures of Cooking for One, by Judith Jones, copyright© 2009, with permission from the publisher, Alfred A. Knopf, a division of Random House, Inc.
