Came back from drinks with a friend tonight hungry for a quick meal. With burro e parmigiano on my mind, I realized I’d already neglected my protein needs and chose instead to make pasta with tuna.

Finely chop a few shallots
Saute them in olive oil
Add a can of tuna
Add chopped tomatoes
Cook a while, until tomatoes break down
Add chopped black olives
Add herb of choice, like parsley, if you have any on hand

That’s the sauce. When the pasta is al dente, drain it and toss it in the pan with the cooking sauce for a minute or so before serving. Don’t bother with the reggiano…you really don’t need it with fish.