Preparation:
In a saucepan, put the olive oil and the chopped garlic. Turn on the heat to medium, and cook until garlic becomes colored a pale gold. Add cut up tomatoes with their juice, stir to coat the tomatoes well and adjust the heat to cook at a gentile, but steady simmer for about 25 minutes.
Drain the tuna and crumble it with a folk.
Turn off the heat under the tomatoes and add the tuna, mix thoroughly to distribute it evenly. Taste and add salt if necessary. Add a few grindings of pepper and the tablespoon of butter and mix well again..
Toss with cooked drained pasta. Add the chopped parsley, toss again, and serve at once. |
