Wednesday, July 1, 2009

Pasta con Tonno

Pasta with Tuna

For this recipe I prefer tuna canned in olive oil and, if you can find it, use tuna imported from Italy. The flavor of the olive oil is superb.

For the sauce
1 can tuna packed in olive oil.
1 1/2 cups of marinara sauce
2 Tbsp fresh Italian parsley, chopped
salt and pepper to taste

Bring five cups of water to boil in a medium pot. Add salt to flavor the water. Add 5 ounces of pasta to the boiling water (I like Rotini for this dish but use whatever you like). Cook until pasta is al dente (soft on the outside but with a slight bite on the inside).

Add the diced tomatoes to a medium saucepan. Heat on medium-high heat for five minutes, stirring occasionally. Add the tuna and half of the oil from the can. Stir and simmer for an additional five minutes, adding salt and pepper to taste.

Drain the pasta and immediately add to the saucepan. Cook on low heat for another minute, tossing the pasta to coat each piece with sauce.
Top with chopped parsley and serve immediately.

Yields 2 servings

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