Grandmom Trigiani's Tuna and Tomato (Tonno e Pomodoro) Sauce

ingredients
all
4 tbsp olive oil
13 oz albacore tuna
look for Italian brands, packed in olive oil
crushed tomatoes
two 28-ounce cans
6 sprigs fresh Italian parsley
finely chopped
2 tsp chopped fresh basil
salt
to taste
freshly ground black pepper
to taste
2 lbs pasta
cooked
cookware
Another sauce that Grandmom Trigiani liked to make was her Tuna and Tomato Sauce, a variation that embellishes the shway-shway sauce. She generally made this on Fridays during Lent.
1
Heat the oil in a large saucepan over medium heat.
2
Add the tuna, including the oil in which it was packed, and stir until it's just heated through.
3
Add the tomatoes, parsley, basil, salt, and pepper.
4
Bring to a boil and then reduce immediately to a simmer.
5
Cook uncovered for about 45 minutes.
6
Toss with the pasta and serve immediately.
source: Adriana and Mary Trigiani's Cooking with My Sisters