Pasta shells in a lightly brothy, tuna, herb and bean sauce.

Pasta with White Beans and Tuna

1 1/2 tablespoons extra virgin olive oil
2 (6-ounce) cans albacore solid white tuna in spring water, drained
1/2 cup chopped red onion
1 (15-ounce) can cannellini beans, drained and rinsed
1 (14.5-ounce) can vegetable broth
3/4 teaspoon crushed dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces medium pasta shells
1/4 cup freshly grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil for cooking pasta.
2. Heat a large, heavy-bottomed pot over medium high heat. Add tuna and onion and sauté for 3 minutes. Add beans (undrained), broth, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes, or until slightly reduced.
3. Meanwhile, cook pasta in boiling water according to package directions. Drain and mix with sauce, tossing until evenly coated. Place in individual serving bowls and top with Parmesan cheese.

Makes 6 servings.