TUNA-TOMATO SHELLS

1/2 pound medium pasta shells, uncooked
1 (6 1/2 oz) can oil-packed tuna
1 medium onion, chopped
2 medium tomatoes, cut into 1/2-inch chunks
1/4 cup grated Parmesan cheese
Salt and Freshly-ground black pepper (to taste)

Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8 to 9 minutes. Drain well.

Drain the oil from the tuna into a large frying pan. Heat the oil and add the onion. Cook over medium-high heat until softened, 2 to 3 minutes.

Add the tomatoes and cook, stirring often, until they are softened, about 2 minutes. Remove from the heat and add the tuna, stirring well to break up large chunks.

Add the pasta and toss. Add the cheese and season with salt and pepper to taste. Toss well and serve.

Makes 4 servings
Source: The 5 in 10 Pasta and Noodle Cookbook by Nancie McDermott