Rigatoni with a Tomato Tuna sauce

Sometimes, I find it worthwhile to make a large amount of pasta sauce and save it over a few meals; it’s an inexpensive way to eat, easy to make and it lasts for several days. This rigatoni has the added bonus of a little protein, in the form of canned tuna. On a side note, I always prefer making my own pasta sauce rather than buying a prepared jar product: the jars have a long shelf life but they also have a tremendous amount of sodium. Plus, it’s more fun.

  • 2 cans of tuna (chunks)
  • 1 can of whole tomatoes
  • 1 onion, rough chop
  • extra virgin olive oil
  • a sprig of rosemary or thyme
  • 1 serving of rigatoni pasta

Start by putting down some oil in a large sauce-pan and setting it to medium-hot. Throw in the onions until they are tender and sweet. Where at this point you can throw in the tomatoes and tuna with the rosemary or thyme – this will enhance the earthy tones of the tomatoes. Simmer the sauce for 20 or so minutes, stirring and watching it reduce to a saucy consistency. Salt and pepper to taste.

While the tomato sauce simmers, salt and boil a pot of water. Follow the pasta directions until al dente. When it’s done, toss them with the sauce and serve.