This recipe is adapted from a recipe given to us by our friends Teen and Jeff. It’s very van-friendly in that most of the ingredients are non-perishable. Be sure to use the finest oil-packed tuna you can buy, and fresh lemon and parsley is a must!

Serves 2-3

Ingredients:

• 1 Tbs olive oil
• 6 cloves garlic, chopped
• 2 tsp crushed red pepper (opt)
• 2 pinches Italian seasoning
• ¼ cup red wine
• 1 14-oz can fire roasted tomatoes
• 1 6-7 oz jar oil-packed tuna (we use Tonnino’s)
• Zest and juice of one large lemon
• 1/3 lb angel hair pasta
• 2 handfuls Italian parsley, chopped
• Parmesan cheese

Preparation:

Sauté garlic in olive oil, adding crushed red pepper, and Italian seasoning. Add wine and simmer until alcohol cooks off. Then add tomatoes, lemon juice and zest, and tuna with its oil. Heat through and set aside. Cook pasta according to package directions, drain, then add to the sauce. Stir in parsley. Serve in bowls with parmesan cheese.

Bon appétit!