Tuna Pasta with White Beans

This pasta is in one of my all-time favorite cookbooks The Splendid Tables How to Eat Supper by Lynne Rossetto Kasper.  The recipes are easy, delicious and quick.  I have made this a bunch of times, the kids love it and it makes a great lunch for the next day.  I may have made some small changes here, but the recipe is delicious as is.

4 Tbsp olive oil

1/2 an onion sliced into thin disks

salt and pepper

3 Tbsp packed Italian parsley

1 Tbsp tomato paste

2-15 oz cans cannellini beans rinsed and drained

1/2 a pound Fusilli Pasta

Parmigiano cheese

1-6oz can tuna packed in olive oil

Put olive oil in saute pan over medium heat, adding a little bit of oil from the tuna can as well, but NOT the tuna yet.  Add onions and salt and pepper and saute until soft.  Add garlic, parsley, tomato paste or tomatoes and 2/3 water.  Stir and simmer until water is evaporated.

Gently add beans and simmer 2 min.  Adjust seasoning with salt and pepper.  Set aside off heat or on low heat.

Cook pasta, and when draining it reserve 1 cup pasta water.

Reheat sauce adding pasta water to pan, cook and stir for a minute or so to blend.  Add tuna and cheese if using and serve.