Tuna Pasta with Sun-Dried Tomatoes
My wife left Michele Urvater's Monday to Friday Cookbook on the kitchen table and opened this recipe before she left for work. So, unfortunately, I didn't see it until about an hour before she arrived home.
So I hustled around the kitchen to see what ingredients I needed and turned out a delicious pasta dish in less than an hour.
This one is easy and takes very little prep. I only made a few changes from Michele Urvater's original recipe because I needed all the ingredients, but the results were satisfactory.
The recipe called for 2 - 7 ounce cans of tuna packed in water, but I substituted them with some frozen Ahi tuna that I recently purchased at Costco.
Of course, you can use canned tuna or some other firm fish like fresh or frozen swordfish, but I have some frozen tuna in my freezer. Also, my pantry was out of black olive paste, but a jar of black kalamata olives needed to be pitted and chopped.
We followed Michele's suggestion the next night and served the leftovers as a pasta salad. I added a can of tuna fish, some canned corn that we served with my daughter's dinner, and a balsamic vinaigrette—served over mixed greens, another quick and easy recipe.
Pasta with Tuna and Sun Dried Tomatoes Recipe
- 1 large onion
- 4 carrots
- ¼ cup oil packed sun-dried tomatoes
- 1 cup fresh parsley tightly packed
- 1 lb pasta elbow, penne, or fusilli
- ½ cup olive oil
- 2 small fillets Ahi tuna
- 12 kalamata olives
- 1 teaspoon capers
- 1 teaspoon dried red pepper flakes
- salt & Pepper to taste
- fresh basil to garnish
- Peel and thinly slice the onion.
- Peel and cut the carrots into ¼ inch slices.
- Drain and cut the sun-dried tomatoes julienne style.
- Mince the parsley
- Cut the tuna into bite size pieces
- Pit & chop the olives
- Start by bringing a large pot of water to boil for cooking the pasta.
- Heat the olive oil in a large sauté pan over medium heat and sauté the onion and carrots for about 5 minutes.
- Add the sun-dried tomatoes, cover, lower heat and simmer until the carrots and onions are tender. Approximately 5 -8 more minutes.
- Add the pepper flakes and chopped olives, turn up the heat to medium high again and add the tuna.
- Cook for a few minutes until the tuna is cooked to the way you like it.Note: some people like their tuna cooked through, some like it rare in the middle. Up to you. Remove the pan from heat.
- Add the parsley to the sauce and season with salt and pepper.
- When the pasta is al dente, drain it and reserve.
- To serve, warm up your serving bowls in the oven or microwave, add some pasta, and top with sauce.
- If you have any extra chopped parsley, you can sprinkle a little on top for appearances.