GMA Recipe: Rachael Ray's Tuna and Tomato Pasta

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Rachael Ray's Tuna and Tomato Pasta
From chef and author Rachael Ray
Thursday, Septepber 4, 2008

The economy is sluggish and Rachael Ray has just what you're looking for. Get all the taste and keep the cash with this meal on Good Morning America.

Ingredients

2 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

1 cup chopped flat-leaf parsley

One 28-ounce can crushed tomatoes

Salt and pepper

4 tablespoons butter

One 6-ounce can white tuna in olive oil, drained

One 1-pound box medium pasta shells

Directions

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in three-quarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.

Makes 4 servings

Recipe copyright September 2008, Every Day with Rachael Ray