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Title: Tuna & Tomato Pasta
Categories: Seafood, Vegetables, Cheese, Herbs, Pasta
Yield: 7 servings

4 tb Unsalted butter
28 oz Can of tomatoes; whole or
- crushed
Salt
1 lb Pasta shells
1/2 c Ricotta cheese
6 oz Can tuna in olive oil
1/4 c Fresh basil; chopped or torn
1/2 c (generous) grated Parmesan

Simmer tomatoes with butter 30 min: Melt the butter in a
medium pot on medium heat and add the can of tomatoes,
including the juice. If you are using whole canned
tomatoes (or fresh ones) crush them with your (clean)
fingers as you put them in the pot. Simmer gently,
partially covered, for 30 minutes.

COOK PASTA: While the sauce is cooking, heat a large pot
of well salted water to a strong boil. Add the shell pasta
to the boiling water and cook at a vigorous boil,
uncovered, until al dente, cooked through but still a bit
firm to the bite, which is usually whatever the time
specified on the pasta package minus about 2 minutes.
Drain and set aside.

Combine tuna, tomato sauce, ricotta, pasta, basil: Pour
off the excess oil from the tuna can and stir the tuna
into the tomato sauce. Add the ricotta cheese, and add
salt to taste. Turn off the heat. Mix the sauce with the
pasta in a large bowl. Mix in the basil.

Put into casserole, top with parmesan, broil: Pour the
pasta into a 2 to 3-quart casserole dish and top with the
parmesan cheese. Put under a hot broiler for 4-6 minutes,
until the cheese is melted and lightly browned. Serve hot.

Yield: Serves 6-8

Recipe by Elise Bauer

RECIPE FROM: http://www.simplyrecipes.com

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