This is a cheap and easy meal to craft from pantry staples. The tuna bumps up the protein quotient, but it’s optional. You can use fresh or canned tomatoes, but if you use the latter, be sure to drain them well. Cook the pasta in liberally salted water, and then reserve some of the water for the sauce. Be sure to taste before salting the final product; the salt from the olives and the pasta water may offer plenty without adding more.
1 large onion, diced
3 garlic cloves, chopped
1 handful of green olives, sliced
A handful or so of chopped tomatoes, canned or fresh
1 bay leaf
A big pinch of mixed Italian herbs
A pinch of red chili flakes
1 cup of pasta water
6 oz. of whole wheat pasta, such as spaghetti, linguine or angel hair
1 6 oz. canned tuna (optional)
1 tablespoon of basil or parsley, chopped (optional)Heat the oil in a skillet. Add the onion and sauté until soft. Add the garlic and olives, sauté for one minute. Add the tomatoes, bay leaf, herbs, pepper flakes and a pinch of salt and a couple grinds of fresh pepper. Sauté until the tomatoes begin to soften. Add the pasta water and reduce by half. Add in the cooked pasta and simmer for a couple of minutes. Remove from heat. Add in tuna and parsley if using, and serve warm.