CHEF JEFF -- ONE BYTE AT A TIME: Tuna Penne Pasta

Are you tired of the complicated meals that go with the holidays? If so, try this simple tuna-pasta recipe.

Tuna Penne Pasta

¼ pound penne pasta (about 1¼ cups)

2 cups canned, diced tomatoes (including juice)

1 tablespoon tomato paste

2 garlic cloves, crushed

¼ cup fresh basil leaves, coarsely chopped

6 ounces canned white-meat tuna packed in water

10 pitted black olives, cut in half

1 teaspoon olive oil

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

Heat 3 to 4 quarts of water in a large saucepan over high heat. When it boils, add penne and cook until pasta is al dente.

Meanwhile, mix tomatoes, tomato paste, garlic, basil and tuna together. This can be done in a food processor. Pour mixture into a large bowl, stir in olives, olive oil and add salt and pepper to taste. When pasta is cooked, drain and add to the bowl. Toss well. Sprinkle cheese on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 402 calories, 5.9 grams fat (0.9 grams saturated), 27 milligrams cholesterol, 31.8 grams protein, 55.8 grams carbohydrates, 4.9 grams fiber, 464 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.