When the temperatures are soaring, its nice to serve a simple pasta dish and not heat up the oven. This one is meant to be warm or room temperature, but it is good the next day, too, chilled.
Recipe: Pasta with Tuna and Tomatoes: 6 servings
- 1 pound pasta
- 1/4 cup extra virgin olive oil plus 1/4 cup
- 1 small or 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 (6-ounce) can tuna
- 12 ounces cherry tomatoes, halved
- 3/4 teaspoon thyme
- 1/4 cup chopped fresh flat leaf parsley
- Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the cherry tomatoes and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes.
Add the pasta, the tuna and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thicken the sauce. It should be creamy. Season with salt and pepper to taste. Transfer to a serving bowl and serve warm or at room temperature.
See the hyperlinks for discussions on individual ingredients and how I bought them at this cost. This is an extremely quick recipe, start the pasta water and while that is going, complete the sauce.
Per Serving: 414 Calories; 11g Fat (23.3% calories from fat); 18g Protein; 61g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 108mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.
How much and what kind of Tuna is safe to eat? Check out this handy calculator by Colin Dunn of Planet Green. Hint: light tuna has much lower levels of mercury than Albacore.
Put your own spin on it:
- I eliminated the capers from the recipe due to cost, but I’ve made similar recipes that have called for a bit of lemon; the acidity would help brighten the dish.
- I’ve also made similar recipes with no tuna fish – if you use a higher protein pasta you could certainly make without.
- I would imagine if the tomatoes are not good, this could be made with a quality canned tomato, and might even lower the cost a bit – but sometimes the simplest dishes rely on the highest quality ingredients you can afford; the more complex the ingredient list, the more you can “cheat” it a bit..
My Pay Off :
An extremely quick, easy and simple dish.
Pasta with Tuna and Tomatoes made October 2011