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