Things You'll Need:
- 4 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled then crushed
- 1/2 medium onion, peeled, cut thin and chopped very fine
- 3 green onions, cut thin and chopped very fine
- 7 medium-sized basil leaves (no stems), whole
- Generous pinch of fresh parsley leaves (no stems)
- 1 medium carrot, peeled and very thinly sliced
- 1 can (28 ounces) crushed tomatoes
- 1 can (28 ounces) plum tomatoes
- 1/2 cup reduced-fat chicken broth
- 3 medium sized fresh tomatoes, peeled, seeded and chopped coarsely
- 3 cans (each 6 ounces) albacore tuna packed in oil, drained
- 1 pound angel hair pasta
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Step 1
In a heavy saute pan, warm oil. Add crushed garlic, onion and green onions, herbs and carrot, swirling it to flavor oil for about 5 minutes. Cook gently; garlic and onion should remain pale, and should not brown.
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Step 2
Transfer garlic-herb mixture to a stainless steel saucepan. Stir in crushed and plum tomatoes along with chicken broth.
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Step 3
Over medium heat, bring mixture to a simmer, stirring frequently so that solids won't stick. Once it starts to simmer, watch carefully; cook uncovered, stirring often, for 20 to 30 minutes. (Watch carefully; as the sauce thickens it can scorch.)
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Step 4
Using a slotted spoon, remove and discard any garlic cloves or chunks. About 10 minutes before sauce is done, stir in chopped fresh tomatoes. Meanwhile, turn tuna out onto a plate and, using two forks, break fish into large chunks. About 3 minutes before serving the sauce, gently stir in tuna, taking care not to flake it. (The angel hair pasta should be boiling at this stage; it cooks very quickly, so watch it carefully to avoid mushy pasta.)
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Step 5
Warm the serving platter (or plates). Drain al dente pasta. Spoon a little sauce, including some of the tuna, onto the bottom of platter or plates. Divide half of the drained pasta into the dish(es). Spoon on more sauce; top with remaining pasta, fol lowed by remaining sauce. Toss gently with forks to coat. Serve immediately.
