Penne With Herbed Tomato Tuna Sauce
|Soft margarine/Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||14 Ounce (1 can)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dried basil/2 tbsp/25 ml chopped fresh||1 Teaspoon|
|Dried rosemary/2 tsp/10 ml fresh||1⁄2 Teaspoon|
|Tuna||7 Ounce (packed in water, drained)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs) (Optional)|
|Freshly ground pepper||To Taste|
in heavy saucepan, heat oil over medium heat; cook onion and garlic for 5 minutes or until tender, stirring occasionally.
Add tomatoes and break up using back of spoon.
Stir in chicken stock, basil and rosemary; simmer, uncovered, for 10 minutes.
Stir in tuna and simmer for 5 minutes.
Season with salt and pepper to taste; add parsley (if using).
Meanwhile, in large pot of boiling water, cook penne until al dente (tender but firm); drain.
Toss with tomato mixture and serve immediately.