Single guys make themselves a lot of pasta. Or at least that’s what my husband tells me. So on a recent Sunday night when I still had mounds of work to do, the hubby took to the kitchen, inspired to make what I would later learn was his go to dish in those long ago (dark, sad) days when he was still single: pasta with tuna and feta.
Do not let the simple name, or ingredient list, fool you. Some of the best Italian dishes are the most unassuming, delighting in just a few simple yet excellent ingredients. And tuna is actually an every day Italian favorite, not only found in pasta sauces but also on top of pizzas and in sandwiches. Cleary, this is why my then-bachelor husband made this dish.
Or it could have been because it is cheap, uses ingredients often on hand, and consistently turns out delicious. Even when making the dish with whole-wheat pasta (an ingredient I’d bet he did not use previously but that I certainly appreciated), the dish is tasty, satisfying, and healthy. Here’s how he did it:
Pasta with Tuna and Feta
1 can tuna packed in water
½ cup feta cheese (we like Trader Joe’s feta cheese in brine)
2 cups red sauce (we like Trader Joe’s marinara sauce)
2 servings whole-wheat pasta (we really liked Hodgson Mill)
1 tbs olive oil
Parmesan cheese to taste
Boil water. While water is boiling, combine tuna, feta cheese, and red sauce in a second saucepot over a medium low heat. Stir occasionally with a wooden spoon.
Cook pasta according to directions on box. Once cooked and drained, toss with a tablespoon of olive oil and combine with the sauce. Top with Parmesan cheese. Serve.
Makes two servings.