After reading Shell's post on a yummy looking pasta, I remembered one of my favorite pasta recipes....sooo incredibly easy, and very fresh and tasty! You might want to keep out the tomatoes if you can't eat them. And I've used regular pink tuna with excellent results as well. Oh, and fusilli is that fun curly pasta, but I'm sure you could use your favorite type...
Tuna and Fusilli al Fresco
8 oz. short fusilli
1/4 c. extra-virgin olive oil
2 large, fresh tomatoes
1/2 c. packed parsley leaves, chopped
2-3 cloves garlic, chopped
2 1/2 oz. can sliced black olives
2 T. capers, drained
12 oz. can albacore tuna, packed in water
3/4-1 c.shredded soy Parmesan
salt and freshly ground pepper to taste
Cook the fusilli in boiling water according to package directions, probably 11-12 minutes. Meanwhile, pour the oil into a large serving bowl. Cut the unpeeled tomatoes into chunks and add to the bowl. Add the parsley, the olives, capers and the garlic. Drain the tuna and flake it into bite-size chunks. Add to the bowl. Drain the cooked fusilli and add to the other ingredients. Season to taste with salt and pepper. Sprinkle with the Parmesan, tossing until the cheese melts. Serve immediately.