tuna pasta

Here's a crowd-pleaser in high rotation chez Hogg: While pasta (1/2 to 3/4 lb) is boiling, put together a few minced (or pressed) garlic cloves, one finely chopped shallot (or most of an onion or most of a leek), and a can of oil-packed tuna in some additional olive oil (enough for the pasta). Heat it up until it gets fragrant and then turn off the heat. Add salt, pepper, lemon juice, chopped parsley, and chopped, oil-cured olives. Maybe also pine nuts, capers, lemon rind, be creative!. Mix cooked pasta with tuna mixture. Serves 3 1/2 (that is, less than 4) but it is easy to double.