Preparation Time: 25 minutes
Cooking Time: 30 minutes
1-1/2 pounds tri-colored rotini pasta
1 red onion
1/2 cup basil leaves
1 tablespoon olive oil
1 can (12 once) tuna in oil (preferably olive oil), un-drained
2 cans (2-1/2 ounce) sliced black olives, drained
1 can (15 once) chopped, peeled tomatoes, or 2 cups fresh
Salt and crushed red pepper to taste
6 tablespoons grated Parmesan OR Romano cheese
Fill a large stockpot with water, add the desired amount of salt and bring to a rolling boil. Meanwhile, peel, wash and cube the onion to about 1/2 inch cubes, wash and chop the basil.
Using a large skillet saute' the onion and the basil in the olive oil for 3 minutes or until the onion is translucent stirring frequently. Add the tuna, olives, tomatoes, salt and red pepper, bring to boil, turn the heat to low and simmer for 20 minutes stirring occasionally.
Cook the rotini according to the package directions or to the desired softness, drain and place them in a serving bowl. Pour the tuna sauce over the top and stir. Serve hot with grated cheese.
Such was the novelty of this different colored pasta to us children that one day we were sitting at the table having our lunch when one of my brothers asked how they got colored flour to make the colored pasta. He was perplexed! They must grow green and red wheat! Mom nearly fell off her chair laughing.