Ragout For Two
- 1 tblsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, finely chopped
- 1 can (14 1/2 oz)stewed tomatoes, undrained
- 1 can (7 oz) artichoke hearts, drained and quartered
- 1/4 cup red wine or chicken broth
- 1 tsp dried oregano
- 1/4 to 1/2 tsp crushed red pepper
- 1 can (6 oz) chunk white albacore tuna in spring water, drained
- 2 tblsp chopped parsley
- 2 cups cooked hot penne pasta
- Grated Parmesan cheese (optional)
Directions:
In large skillet, heat oil over medium-high heat until hot.
Cook and stir onion and garlic 3 to 5 mins or until onion is translucent.
Add tomatoes, artichokes, wine, oregano and red pepper; bring to a boil.
Reduce heat; simmer 6 to 8 mins or until mixture thickens slightly.
Stir in tuna and parsley; heat though.
Serve over pasta with Parmesan cheese, if desired.
Servings: 2