Apples for Jam: A Colorful Cookbook

Pasta with tuna, tomato,and olives

2 ½ TABLESPOONS OLIVE OIL
2 GARLIC CLOVES, PEELED AND SQUASHED A BIT
1 SMALL LEAFY CELERY STALK, FINELY CHOPPED
1 (14-OUNCE)CAN DICED TOMATOES
SALT AND PEPPER
1 (6-OUNCE) CAN TUNA IN OIL, DRAINED
4 TABLESPOONS HOT WATER
3 BASIL LEAVES, TORN
2 TABLESPOONS FINELY CHOPPED PARSLEY
8 PITTED KALAMATA OLIVES, HALVED 4 ½ CUPS PASTA (PENNE OR FARFALLE, OR 14 OUNCES SPAGHETTI)
OLIVE OIL, TO SERVE

Olives may or may not be appreciated by young ones, so I just add a few, leaving them in big chunks so the grown-ups can fish them out. I like to use penne, farfalle, or spaghetti with this sauce. Adults can also sprinkle a little chopped chile or chile oil over theirs.

Heat the oil and garlic in a wide saucepan. When you can smell the garlic, add the celery and saute over gentle heat until it softens and turns pale gold. Add the tomatoes, season with salt and a twist of pepper, and simmer for 10 to 15 minutes, breaking up the tomatoes with a wooden spoon. Add the tuna, breaking up the chunks with your wooden spoon. Add 4 tablespoons of hot water; let it come to a boil, and then stir in the basil, parsley, andolives. Simmer for a few minutes before removing fom the heat. The sauce should not be too dry, so add a few more drops of water if necessary. Cook the pasta in a large pan of salted water, following the package instructions. Drain, keeping a cupful of the cooking water. Toss the pasta with the sauce, adding a little cooking water if necessary to help the sauce coat the pasta. Serve immediately, with a drizzle of olive oil and a little black pepper for the adults.

Serves 4

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Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

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