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Fresh Tomato and Tuna Sauce with Rotelle

3 cups (1/4 inch plum tomatoes) 1 1/2 lbs.
1 can (6 1/2 oz.) solid white Tuna packed in water, drained
1/4 cup finely chopped red onion
1/4 cup finely chopped flat Italian parsley
6 Tbsp. olive oil
2 cloves garlic finely chopped
1/2 tsp. pepper
1 lb. pasta


All ingredients should be at room temperature. Combine tomatoes, Tuna, onion, parsley, oil, garlic salt and pepper in large serving bowl. Stir to mix well. Set aside.


Cook pasta in large saucepan of lightly salted water, bring to boil, cook until al dente or firm to the bite. Drain, and mix together and serve immediately.





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