1 six-ounce can troll-caught albacore, drained
1 cup chunky-garden-type tomato sauce from a jar
8 ounces fresh or dried herb flavored fettuccine
1 1/2 tablespoons olive oil
1/4 cup dry red wine
1/4 cup sliced pitted Kalamata or other brine-cured olives
2 tablespoons chopped fresh basil

Cook pasta in large pot of boiling salted water until just tender; drain. Return to the pot and toss with oil. Combine tomato sauce and wine in separate saucepan, then bring to the point of simmer with medium heat. Mix in the flaked albacore and olives. Scoop pasta onto two plates and make indentation in centers of pasta with a large spoon to create "nests." Spoon sauce into centers, then sprinkle on a little basil.

STRAIGHT FROM THE PANTRY CONVERSION: replace the fresh basil with dried basil.

Related information

About troll-caught albacore

Major brand vs. custom canned albacore tuna

Where to find canned troll-caught albacore

How to identify troll-caught albacore on supermarket shelves