This is originally a Rachael Ray dish that she equates to tuna noodle casserole. I don’t really see that comparison, but it is a good, easy dish to throw together with mostly ingredients from the pantry. When we have them, fresh cherry tomatoes would be best here, but in the event you’re out, you can always use the good canned diced tomatoes.
1 large onion, chopped
3 to 4 cloves garlic, finely chopped
2 cans diced tomatoes, or 2 pints ripe cherry tomatoes
Salt and pepper to taste
1 pound pasta, choose your shape (we like orecchette!)
2 15-ounce cans white beans, rinsed and drained
1/2 cup flat-leaf parsley, a couple of generous handfuls, finely chopped
2 5 to 6-ounce cans tuna, drained
1 lemon, juice and zest
- Prepare pasta as directed. Save about 1/2 a cup of the cooking water.
- Heat olive oil in a pan with tight fitting lid over medium to medium-high heat. Add onions and garlic and cook to soften 5-6 minutes.
- Add tomatoes and season with salt and pepper. If you’re using cherry tomatoes, raise heat a bit to medium-high, cover pan and cook to burst the tomatoes, 8-10 minutes, shaking pan occasionally.
- Break up burst tomatoes into chunky sauce then add white beans, parsley and chunks of tuna and heat through.
- Toss with starchy water and pasta. Top with lemon juice and zest, then serve.