| 1 box | BARILLA Rotini |
| 1/3 cup | extra virgin olive oil |
| 1/2 cup | chopped onion |
| 1 clove | garlic, minced |
| 2-1/2 cups | fresh mushrooms, sliced |
| 3 large | plum tomatoes, peeled, seeded, and chopped |
| 1 can (6 ounces) | chunk light tuna in oil, drained |
| 1/4 teaspoon | dried oregano |
| 1 tablespoon | fresh parsley, chopped |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add onion and garlic. Sauté 2 to 3 minutes or until onion is tender.
ADD mushrooms and cook 4 minutes, stirring frequently. Add tomatoes, tuna and oregano. Simmer 8 minutes, stirring occasionally.
COOK pasta according to package directions; drain and return to pot
STIR tuna mixture into pasta and heat over medium heat 1 to 2 minutes, stirring frequently. Transfer to serving platter; sprinkle with parsley.