I made a few changes based on what I had on hand and to try to improve the nutritional profile. While I’m not sure Roy would approve, I liked the dish.

Best of all, my daughter, who hasn’t eaten pasta in a long time, downed a whole kids-sized bowl before she even complained, mildly, about the sauce (which I’d left tuna-less for her). The more adventurous 4-year-old also offered token complaints while eating a healthy portion, and he finished up the edamame I served on the side to boot.

 No backup meals were so much as requested. All four of us ate the same thing. A moment to savor. (Of course with the recent reports of higher-than-expected methylmercury in tuna, we may play with another fish next time, or all go vegetarian.)

Linguine with Tuna

Serves 4

1 (28-ounce) can plum tomatoes, preferably from San Marzano

2 tablespoons olive oil

1 garlic clove, minced

Pinch crushed red pepper

3 tablespoons chopped fresh parsley (flat-leaf if possible, but regular works fine)

Coarse salt and freshly ground black pepper

1 pound whole-wheat linguine or spaghetti

1 (5 ½-ounce) can Italian tuna packed in olive oil and drained, or packed in water, drained and tossed with 2 teaspoons olive oil

Freshly grated Pecorino, parmesan or Gruyere cheese for serving (optional)

Put a large pot of water on to boil. Pour the tomatoes and their juice into a bowl and crushg the tomatoes with your hands.

Spoon the oil into a big skillet, large enough to hold all the pasta once it’s cooked. Add the garlic and red pepper and turn the heat to medium. Cook until the garlic is very lightly colored, then add the parsley and let it sizzle for about 1 minute. Pour in the tomatoes, season with salt and pepper and bring to a boil. Turn the heat down so the sauce cooks at a steady, active simmer.

Once the water boils, salt it well and add the linguine. Stir the pasta right away, and give it a stir once in a while as it boils. Stir the tuna into the sauce.

When the linguine is cooked just shy of al dente, ladle out about a cup of the pasta water. Drain pasta and add it to the sauce. Turn the heat to high and finish cooking the pasta in the sauce, tossing, about a minute. Serve immediately.

—Adapted from Tasty, by Roy Finamore

Per serving: 580 calories, 29 grams protein, 12 grams fat, 2 grams saturated fat, 95 grams carbohydrate, 17 grams fiber, 14 milligrams cholesterol, 683 milligrams sodium. Analysis by registered dietitian Jodie Shield.

(Photo by me)