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      Mary Anne's Italian Tuna Pasta

      Tired of the usual pasta dishes that require a lot of time and effort. Fret no more.
      This recipe is simple, delicious, and can be made in a matter of minutes. It's a
      great basic recipe that can be "played with" to suit your family's tastes and budget.

      1/2 pound farfalle or campanelle pasta
      1/2 cup extra-virgin first cold-pressed olive oil, divided
      1 small or 1/2 medium red onion, chopped
      2-4 cloves garlic, minced
      1 (6-ounce) can tuna in oil, drained (preferably Italian tuna)
      1 pint (2 cups) grape or cherry tomatoes, halved
      1 jar artichoke hearts, drained and quartered
      2 Tablespoons capers, rinsed and drained
      2 Tablespoons chopped fresh thyme leaves
      Or
      1 Tablespoon dried thyme
      1/4 cup chopped fresh flat-leaf parsley
      1/2 lemon, juiced
      Pinch red pepper flakes
      1/2 cup freshly grated Parmigiano Reggiano
      Kosher salt and freshly ground black pepper

      Direction:
      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 large sauce pot or 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 until translucent and aromatic.

      Add the tuna to the skillet. Break it into chunks using a fork. Add the tomatoes, artichoke
      hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften,
      about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley.
      Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out
      the sauce. Season with salt, pepper and red pepper flakes, to taste. Transfer the pasta to a
      serving bow. Sprinkle with cheese and serve warm or at room temperature. Serves 4-6.

      Note: For more tuna flavor, double the tuna.
      Note: Here are some possible substitutions: Whole wheat pasta for regular pasta, Baby spinach for artichoke hearts, Black or kalamata olives for capers, Rotisserie chicken for tuna.

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