4 tb extra virgin olive oil
1 tsp crushed garlic
1 tin italian tomatoes, cut up
350g tin tuna in olive oil, drained and crumbled
15 g butter
dried spaghetti or penne
3 tb chopped parsley
Cook garlic in the oil until pale gold, add tomatoes and gently simmer for 25 mins, until the oil floats free from the tomatoes. Turn off heat, add tuna and salt to taste. Add butter and pepper. Combine with the freshly cooked pasta and then parsley.
A surprisingly good pasta when the cupboard is bare.
Source: The Essentials of Italian Cooking