Published March 1, 1996.
It took very little work to turn canned tuna into a quick pasta sauce. We simply made a quick sauce with garlic and canned tomatoes and stirred the tuna and olives in before tossing with pasta. We chose farfalle or fusilli for our tuna sauce recipe, since those shapes trapped small bits of the sauce.
This pantry sauce relies on canned tomatoes, green olives, and Italian-style canned tuna packed in olive oil. Serve it with farfalle, fusilli, or other shapes that will trap small bits of the sauce.
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