Penne with Tuna, Plum Tomatoes, and Black Olives

From "The Pleasures of Cooking for One" by Judith Jones.

2-3 oz. penne (or other pasta)
1 T. olive oil
1 small onion or fat shallot, sliced thin
1 garlic clove, peeled and sliced thin
2 or 3 plum tomatoes, cut in rough chunks
Splash of white wine
2-1/2 - 3 oz. canned tuna in olive oil
10 Italian or Greek black olives, chopped up
A generous handful of chopped fresh Italian parsley.

NOTES:  First of all, I used the shallot.  I used the oil from the can of tuna and then added another teaspoon or two of olive oil.  I used grape tomatoes cut in half.  I didn't have parsley.  I managed to find the tuna in olive oil and don't know how much difference it actually makes, but it sounds more gourmet. :)  And I found some really good wrinkled little black olives on my grocery store's olive bar.  If you have something like that, you're allowed to taste the olives, so pick a good one.

Start the water heating for the pasta and when it comes to a boil dump in the pasta.  Heat the oil in a medium skillet and saute the onion or shallot 3-4 minutes until limp but not browned.  Add the garlic slices and tomatoes and saute another minute or so.  Splash in the wine and allow to cook down a little.  Break up the tuna and drop into the pan.  Stir in the olives.  Add a little of the pasta water to the skillet to keep the mixture moist.  When the pasta is almost done to your liking, use a slotted spoon to take it from the pot and into the sauce skillet.  Stir everything together for a minute or two and plate.  Sprinkle parsley on top.

It really is tasty and very quick.  Well, if you're making your own bow-tie pasta, that takes a little longer...