My White Bean, Tuna and Tomato Pasta

This is one I've made twice recently and it was good both times but the second one was better than the first so this is basically what I did.  This is definitely a recipe to "play" with.

I heated a generous amount of olive oil (including a drizzle of my truffle oil) in a small skillet and put in probably half a teaspoon of minced garlic. 

Then I tossed in probably 8 or 10 grape tomatoes - cut three of the bigger ones in half, the rest went in whole.

Once it was sizzling nicely, I added probably about 1/3 cup of canned white beans - cannellini, but others would probably work.  (The first time I put in half the can of beans and decided to use less the second time.) 

When things started sizzling again, I added half of one of those small (the kind that come three in a package) cans of white tuna (packed in water) and about 8 cured-in-oil Kalamata olives, roughly chopped (I get mine from the olive bar, not out of a can).

Then I just let that cook while the spaghetti finishes cooking.  I stirred in some sun-dried tomato paste (love those tubes of tomato paste!), some salt, pepper and a few red pepper flakes, a little of the pasta water, and finally just a dollop of white wine.

This could be served with various types of pasta - I contemplated using bow ties the second time, but used spaghetti again.  And that's the other thing I changed - I always weigh my pasta when I cook it cause I don't want to have more than the 2 ounces that is considered a serving.  The first time I put in the whole 2 ounces and didn't know if I was going to be able to lift myself out of the chair after I ate what with the pasta AND the 1/2 can of beans.  So second time - less beans and 1-1/2 ounces pasta.  Much better. :)

Since this was definitely a one-serving recipe, after I made it the first time, I just put the rest of the tuna and the beans in a container in the fridge and saved it for my second time.