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Can you please clarify the sauce for Pasta and Fresh Tomato Sauce with Tuna and Feta?

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Q. Laura Asks: Can you please clarify your Pasta and Fresh Tomato Sauce with Tuna and Feta?  Is the tomato sauce simply a cold, not cooked sauce of just salted, diced tomatoes?  In the article, you wrote “Prepare tomatoes and transfer to a medium bowl, sprinkle lightly with salt….add tuna, garlic, oregan, capers, feta & parsley to tomatoes, toss to coat.  Add tomato sauce to pasta; toss to coat again.”  I’ll admit, I am NOT a cook, but I will try this receipe for Sunday’s church potluck.  It’s hot in California this week.

A.  You are correct, Laura.  The tomato sauce that I’m referring to is the fresh tomato-tuna mixture.  Just toss it with the hot pasta and you’re set.

By the way, there’s an informative video of us making it, if you need a little more reassurance.  Good luck.  I hope this recipe inspires you to cook even more.  Stay cool out there.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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