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Tuna Pasta with Fresh Tomato Sauce
Submitted by Jayne | Tenacious Tinkering on February 20, 2013 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- ½ pounds Cavatappi Pasta (or Your Pasta Of Choice)
- ¼ cups Reserved Pasta Cooking Water
- 1 can (185g Or 6 1/2 Oz. Size) Tuna Packed In Olive Oil
- 3 cloves Garlic, Thinly Sliced
- 20 whole Cherry Tomatoes, Halved
- 1 cup Fresh Basil
- 1 cup Grated Parmesan, Plus More To Serve
- 3 Tablespoons Pine Nuts
Preparation Instructions
Boil pasta in salted water. Reserve some pasta cooking water.
Meanwhile, skim off some olive oil from tuna can and use it to sauté garlic until edges are lightly browned.
Add in tomatoes. Cook on medium high until tomatoes are soft and breaking down slightly, about 2-3 minutes.
Pour in tuna with juices and remaining oil. Break big pieces apart but leave it slightly chunky. Stir in reserved pasta cooking water, grated Parmesan and fresh basil.
Add in cooked and well-drained pasta and stir well.
Plate up with a sprinkling of pine nuts over top and more grated Parmesan. Enjoy the incredible flavours!
Note: Always reserve about 1/4 – 1/2 cup of water used to boil the pasta in in case your sauce needs thinning. Pasta-cooking water contains salt and starch from the pasta, helping the sauce to stick to the pasta up while loosening overly thick sauce without diluting the flavours.
