This is a dinner that my husband and I used to make A LOT when we were in college. I think I originally got it from a Rachael Ray magazine, but I can neither find it now, or quite remember the original recipe. It is quick and easy (as in very few ingredients and you can make it in under twenty minutes!).
1 cup elbow macaroni
1 5oz can of tuna
1 15 oz can diced tomatoes
2 thick slices of chopped red onion (less than a 1/4 of the onion)
1 chopped garlic clove
1 tsp of red pepper flakes
1 tbs of chopped flat leaf parsley
1/4 cup half and half (or heavy cream. I always use half and half. Because I always have half and half)
Cook macaroni according to package directions. While it is cooking start some olive oil cooking in a saute pan. Add onions and garlic and cook until softened (about 3-5 minutes). Add red pepper flakes, diced tomatoes, and drained tuna. Heat through (about another 5 minutes). Towards the end of cooking add in half and half and parsley. Once macaroni is finished cooking, drain and add to sauce. Mix and eat!
If you want a thicker sauce you can add 1/4 cup more half and half, and some of the cooking liquid from the macaroni.
I do not add salt to the recipe because the tuna is pretty salty on its own. However, add salt and pepper to taste!