Swingline

Staples. Everyone should have them, they're super handy. I had none back in August, but slowly over the course of the semester, I seem to have acquired some! This is one of ours, I especially like to break it out when I feel the pinch of the so-called "student budget". I hate that thing.

But I love this thing, and you will too.



Ta da! It's ...

Super Tasty Tuna Pasta

1 big can of tuna
1/2 an onion, chopped
1 can black olives (or any olives you have around, these are kind of optional)
1 anchovy
2 tablespoons of olive oil
cayenne
adobo
parmesean
your favorite pasta

(optional additions; a droplet of truffle oil, sun dried tomato, artichoke hearts, various types of olives, hearts of palm, anything in your fridge that could be deemed even vaguely Mediterranean.)

Warm the olive oil in a pan. Add the onion and anchovy and let the onions sweat and the 'chovy melt. This is a good time to drop pasta in some boiling water.

Open the can,drain the water and sprinkle a good dose of adobo and a good (very good) dose of cayenne right into the can on top of the tuna. If you're adding the droplet of truffle oil, this is the time for it.

When the onions and anchovy are nice and melty, dump the tuna in and give it all a good mix. At this point, I usually add a bit more oil, but it can be your call.

When the sauce is warmed through,add the black olives, kind of breaking them in half as you go. Stir, and add more oil. (I was probably up to about a 1/4 a cup of oil by the time everything was said and done. Obviously if you used tuna packed in oil, use a little less.)

With tongs or something similar, move finished pasta from the boiling water to the sauce pan. Toss everything together and shave lots of parmesean into it. Serve in lovely generous portions and top with more cheese and, you guessed it, another drizzle of olive oil!