Tuna Penne Pasta

Rachel Ramey

Cuisine Gluten-Free

extra virgin olive oil
4 lg. cloves garlic minced
1 Tbsp. Italian seasoning
1/2 tsp. basil
1/4 tsp. onion powder
3/4 tsp. black pepper
pinch sea salt
pinch crushed red pepper SMALL pinch unless you like really hot
2 sm. cans or 1 lg. can tuna Do not drain.
4 Tbsp. butter 1/2 stick
8 oz. tomato sauce
1 lb. whole wheat or brown rice penne obviously use the rice version if you need gluten-free

Put a pot of water on to boil for the pasta.
Pour olive oil into a skillet to coat thickly. Add garlic and turn the heat onto low. Add Italian seasoning, basil, onion powder, salt, black and red peppers. Stir. (Have these seasonings ready, or you're liable to burn your garlic and burnt garlic is gross.)
Add tuna, including its liquid, butter, and tomato sauce. Stir until well-mixed, and cook until the sauce is heated through.
Meanwhile, cook the penne. Drain well and return to the pot. Mix in sauce, and serve.

You can double or triple the sauce and freeze it for later use. In this case, it's about 2 cups per batch.