Sometimes you feel like spending all afternoon in the kitchen whipping up something delectable. Other times, you come home from work exhausted and all you want is to make something quick that’s still tasty. I like this recipe because it only has a few ingredients, it’s quick to make, and it’s pretty cheap. Also, you can add kalamata olives, canellini beans, or any other vegetable if you feel like changing it up a bit. Makes 2 servings.

4 ounces penne or spaghetti (you can really use any pasta you’d like)
1 can (14.5 oz) diced tomatoes
1 tablespoon olive oil
1 can chunk light tuna in water, drained
1/4 onion, chopped
2 garlic cloves, minced
salt and pepper to taste
chopped flat-leaf parsley (if you don’t have any, don’t worry about it as this is mainly for color)

Cook the pasta according to the package directions. In a skillet over medium heat, saut̩ the onions until translucent. Add garlic and saut̩ for 1 Р2 minutes. Add tomatoes, salt, and pepper, and cook for about 5 minutes, stirring occasionally. Add tuna and parsley, and cook over medium-low heat for about 5 minutes. Serve over pasta.

This post originally appeared on Crasstalk. Republished with permission.

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