Ingredients
- Salt and pepper
- 4 tbsp butter
- 1 6 ounce can white tuna in olive oil, drained
- 1 kg box medium pasta shells
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 cup chopped flat-leaf parsley
- 1 28 ounce can crushed tomatoes
Directions
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant for about 1 min. Add 2 tbsp parsley and cook for 1 min. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 mins. Whisk in the butter, then stir in the tuna. Meanwhile, in a large pot of boiling salted water, cook the pasta until firm and drain it. Add the pasta to the tuna sauce and stir in three-quarters of the remaining parsley. Season with salt and pepper. Top with the remaining parsley.
