When the cupboard is looking really bare, make tonno e fagioli for a filling pantry supper.
2-3 cloves garlic, crushed and minced
1 onion, chopped fine
1 can tuna (packed in oil is yummier)
1 14 oz. can of tomatoes - San Marzano best, but any will do in a pinch
1 14 oz. can of white beans (other beans will do; chickpeas make a decent variation)
Chopped parsley for garnish
Salt and pepper
Saute the onion in olive oil over medium heat until it is clear and softened, at least ten minutes; then add garlic and saute until tender but not brown. Add tomatoes with their juice, breaking up fruit if whole. Simmer for fifteen to twenty minutes until tomatoes are cooked. (By the way, this is a marinara sauce - if you have no tuna or beans, you can serve this over pasta). Add dry or fresh basil to taste. Add drained tuna and drained beans, stir all and heat through. Salt and pepper to taste. Garnish with chopped parsley.
This is really good served with a loaf of crusty bread. It makes a nice topping for toasted bread rounds, too. If it's your main course, then just add a green salad and you have a meal. White wine? Yum!
Written on Monday afternoon, posted Tuesday through the magic of scheduled posting. Yes, I really am offline on weekday mornings and all weekend.