Tuna and Tomato Pasta

I've made this recipe a few times mostly because it's so simple and I always have the ingredients. The plus side is that it's actually a good dish. I'm two weeks into this pescatarian thing and really missing chicken and bacon so this tuna dish helped curb my cravings a bit.

Tuna and Tomato Pasta
Adapted from Everyday with Rachael Ray

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, chopped
1 cup chopped flat leaf parsley
One 28oz can crushed tomatoes
Salt and Pepper
4 tbsp butter
One 6oz can white tuna in olive oil
One 1lb box medium pasta shells

Directions

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tbsp parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until sauce thickens, about 20 minutes. Whisk in the butter and tuna.

Meanwhile, boil water for pasta and cook according to box directions. Add the pasta to the sauce and stir in remaining parsley. Top with parmesan cheese, if desired.

*Note: Do not skip the butter. It absolutely makes a difference in my opinion. The butter gives it a silky and rich flavor.*