John Ash says he thinks of
pasta as the "blank canvas of cooking" and he has the highest and mightiest possible title of a cookbook,
ever in Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher.
Yet the recipe he offers on the wires today is essentially tuna noodle casserole, done beautifully (and simply). His sauce packs a whallop with both tuna (he suggests a higher-quality tuna than this Chicken of the Sea from my *ahem* collection) and anchovy fillets.
John Ash's no-cook gourmet tuna noodles
In a blender or food processor, mix 3/4 cup olive oil, a clove or two of minced garlic, one can tuna, one egg yolk (which you should leave out if you're worried about salmonella), the juice of one lemon and five anchovy fillets. Gradually pour in a mixture of 1/2 cup whipping cream and 1/4 cup chicken stock until the sauce is the right consistency (I like mine thick and creamy). Ash recommends whisking the sauce in a separate bowl, but I just use the little pour hole in my blender to dribble in the liquid.
Add minced parsley and salt, to taste, and toss with cooked pasta.
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