Extra Schmaltz!

This recipe based upon one from the grand tome "A Mediterranean Feast". It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty. Pictured with a simple salad of arugula + spinach, tomato, tossed with salt, olive oil, and balsamic. Recipe 1 lb. farfalle (bow tie noodles) 1 5 oz. can tuna packed in olive oil (do not drain) Handful of fresh parsley leaves, lightly chopped 1/4-1/3 c. extra virgin olive oil 1/3 c. freshly grated Parmigiano-Reggiano cheese Freshly ground black pepper Salt to taste Salt the pasta water generously, and bring to a boil. Boil for the time listed on the box. Drain. Empty the tuna, including the olive oil it was packed in, into a large bowl. Add the parsley leaves. Dump in the noodles and toss. Add olive oil to your liking,