Recipe: Pasta with Tuna & Tomatoes
By Michelle Fabio
Of all the recipes I’ve posted on my personal blog, Bleeding Espresso, this one for Pasta with Tuna & Tomatoes continues to be a reader favorite.
Why? Because it’s quick, easy, and delicious. Try it and see!
Pasta with Tuna & Tomatoes
(serves 4)
100-175 grams pasta of your choice per person (I like rigatoni, but long pasta like spaghetti works too)
2 tablespoons of olive oil
1 small red onion, finely chopped
1 clove garlic, finely chopped
2 small cans tuna (if yours is packed in olive oil, use that for part of the oil above)
1 tablespoon fresh parsley, finely chopped
1 14 oz. can peeled tomatoes, run through grinder or coarsely chopped
salt and peperoncino to taste
1. Put the water for the pasta on to boil. By the time it’s boiling, your sauce should be about 10 minutes away from ready.
2. Put olive oil in skillet and sauté onions on medium heat until translucent. Add garlic and peperoncino and cook for a few minutes, being careful not to burn the garlic.
3. Add tuna and parsley and let cook a few minutes, mixing them well with the onions, garlic, and oil.
4. Add tomatoes and salt (at least a hefty pinch will be necessary), lower heat, and let simmer for about 20 minutes or until the tomatoes are cooked to your satisfaction. Taste for salt.
5. When the pasta is cooked and drained, mix well with the sauce. Serve hot and with grated Parmesan cheese if you like (even though purists would say no cheese with tuna).
Buon appetito!
March 29th, 2008 at 7:49 am
Sounds good.
March 29th, 2008 at 8:58 am
Hope you give it a try Deb