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Pasta with Tuna, Olives and Roasted Red Peppers
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Today's recipe is easy, scalable and inexpensive to make, and it's quite a bit fancier than many typical low-rent pasta dishes. Better still, it's a fully balanced meal, with protein, complex carbs and veggies all rolled into one recipe.

Most of these ingredients can be easily kept on hand in your pantry at all times, which makes this recipe perfect for a last-minute dinner when you don't have much time to cook.

Pasta with Tuna, Olives and Roasted Red Peppers
(modified from 365 Ways to Cook Pasta)

3-4 Tablespoons olive oil
1 medium onion, cut into thin lengthwise strips
2 cloves garlic, minced or pressed
1 7-ounce jar roasted red peppers, drained and cut into thin strips
1 6.5-ounce can tuna, drained
3-4 Tablespoons black olives, chopped coarsely
1 pound pasta (most any type will do)
3-4 Tablespoons fresh parsley, chopped coarsely

1) Cook pasta according to directions.
2) Meanwhile, saute onions in oil on medium-high heat until they begin to brown and caramelize, about 5-7 minutes. Add garlic, saute for another 1-2 minutes. Add remaining ingredients and saute another 1-2 minutes just to heat through. Toss with pasta and serve at once.

Serves 4-5, can be easily doubled.

Two brief recipe notes:
1) The recipe specifies that you slice the onions into "thin lengthwise strips." You can reduce your defenseless onion to strips in seconds by cutting the onion in half and running the knife across each half like this:

2) Don't underestimate the culinary importance of giving the onions a good browning in the oil as shown in the picture below. When I want to caramelize onions (as opposed to simply sauteeing them), I'll use a higher heat setting under the burner--usually medium high as opposed to just medium. This caramelization gives the onions a slightly sweet taste, adding an extra depth of flavor to the entire dish. Enjoy!