Ingredients

• 1 pound fusilli
• 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce
• 2 (6-ounces each) cans albacore tuna packed in oil, drained
• 1 tablespoon drained capers
• 1 teaspoon grated lemon peel
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Simple Tomato Sauce

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour and 20 minutes

Ease of preparation: easy