"Sicilian" Tuna Sauce

I don't know how authentic this is, hence the air quotes. It's derived from the recipe for, "Sicilian Tuna Steaks" in the Good Housekeeping Step-by-Step Cookbook. There are some similarities to a puttanesca sauce but it's less salty. I usually serve it with a medium pasta such as gemelli, but it should work with almost any shape.

"Sicilian" Tuna Sauce

• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 14-oz can diced tomatoes
• 1 14-oz can tomato sauce
• 2 5-oz cans tuna, drained
• 1 14-oz cans sliced olives, drained
• 1 tsp dried marjoram

1. Heat the oil until shimmering, then sauté the garlic until golden and fragrant (1-2 minutes).
2. Add the tomatoes, tuna, olives, and marjoram. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Toss with the pasta and serve.

Makes ~4 servings.