Our Garden. |
This Tuna Pasta serves 2 and only takes around 25 minutes to make!
Tuna Pasta. |
Salt and Pepper
3 tablespoons extra virgin olive oil (More for drizzling over pasta).
Red pepper flakes to taste
2 garlic cloves
1/2 cup yellow tomatoes
1/2 cup red tomatoes
3 cups penne pasta, (Approximately 1/2 pound)
1/2 teaspoon fresh rosemary
1/8 cup parsley
4.5 ounce canned tuna in olive oil
1 tablespoon capers
Pecorino Romano Cheese (Or other cheese if you prefer)
Finely chop the garlic, rosemary and parsley. Half tomatoes if using mini. If using regular size tomatoes, cut into bite-sized pieces. Bring salted water to a boil in a large pot. Heat oil in a skillet over medium- high heat. Once oil is ready, add red pepper flakes and garlic. Cook for 1-2 minutes. Take out garlic and red pepper flakes and set aside in a bowl (don't worry if you cannot remove all of them, you will be adding back in later). Add the tomatoes to the oil and cook for 5 minutes, stirring frequently. Add the rosemary, salt, and pepper and cook for 3 minutes, stirring occasionally. Add back in half of the garlic and red pepper flakes. Remove from heat. Stir in the tuna(with oil) and capers. Set sauce aside. Cook the pasta in boiling water for around 7 minutes or until al dente. When ready, strain the pasta and drizzle olive oil over. Stir in the pasta with the sauce. Sprinkle parsley and grate pecorini romano cheese over pasta. Enjoy!
Finished Pasta with Grated Cheese. |
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