Lemon Tuna Pasta
4 tsp Butter
8 Black olives, pitted and sliced
1 tsp olive oil
2 cans chunk tuna, drained
4 large garlic cloves, chopped
1 box penne pasta, cooked and drained
1/8 cup lemon juice
4 tsp butter
3 tsp capers, drained

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna and separate it with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.

Tomato Soup with Pasta
3 tbsp olive oil
1/2 tsp black pepper
1 small onion, chopped
1 tsp basil
1 lb. tomatoes chopped
3 pints vegetable stock
1 carrot, sliced
1 cup broken vermicelli pasta
1 celery stick, sliced
1 tbsp chopped parsley
1 tsp salt

Heat oil in soup pot and gently fry the onion for 2 minutes. Add tomatoes, carrot and celery. Mix well with the oil. Sprinkle in the seasonings and stir together. Simmer for 3 minutes. Add stock and bring to a boil. Simmer for 10 minutes, then add pasta. When pasta is tender, serve and garnish with parsley.