Farfalle with Tuna

Weeknight dinners can sometimes be a pain. Juggling a family and all their activities sometimes means there isn't time for a nice, hearty meal. However, this dish is extremely quick. It's basically done in the time it takes to boil water and cook up some pasta. Plain pasta is transformed with the addition of canned tuna and black olives. You can also add a variety of fresh herbs to give this dish more life. It's receptive to herbs such as basil, marjoram or oregano - garnish each plate with fresh oregano, if available. Serve with a salad or some good bread for a complete meal.

Farfalle with Tuna

3½ cups farfalle

2½ cups tomato sauce

6 oz. can tuna in olive oil

8 - 10 pitted black olives, cut into rings

Kosher salt

Freshly ground black pepper

Cook the pasta in large pot of lightly salted boiling water according to the package instructions.

Heat the tomato sauce in a separate pan and add the olives.

Drain the canned tuna and flake it with a fork. Add the tuna to the sauce with about 4 tbsp. of the pasta cooking liquid. Taste and adjust the seasonings. If you are adding fresh herbs, now is the time to add them to the pot.

Drain the pasta thoroughly and tip it into a large, warmed serving bowl. Pour the tuna sauce over the top and toss lightly to mix. Serve immediately.

Serves 4