Tuna Pasta with Sun Dried Tomatoes
My wife left Michele Urvater’s Monday to Friday Cookbook on the kitchen table opened to this recipe before she left for work. Unfortunately I didn’t see it until about an hour before she was scheduled to arrive home. So I hustled around the kitchen to see what ingredients I needed and in less than an hour turned out a delicious pasta dish.
This one is easy and takes very little prep. I made a few changes from Michele Urvater’s original recipe only because I didn’t have all the ingredients but the results were fine. 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.
Now of course you can use canned tuna fish or some other firm fish like fresh or frozen swordfish , but I just happen to have some frozen tuna in my freezer. Also my panty was out of black olive paste but there was a jar of black kalamata olives that needed to be pitted and chopped.
The next night we followed Michele’s suggestion and served the leftovers as pasta salad. All I did was add a can of tuna fish, some canned corn that we were serving with my daughter’s dinner, and a balsamic vinaigrette. Served over some mixed greens, another quick and easy recipe.
Pasta with Tuna and Sun Dried Tomatoes Recipe
- 1 large onion
- 4 carrots
- 1/4 cup of oil packed sun-dried tomatoes
- 1 cup tightly packed fresh parsley
- 1 lb. pasta elbow, penne, or fusilli
- 1/2 cup olive oil
- 2 small fillets of Ahi tuna
- 10-14 kalamata olives
- 1 teaspoon dried red pepper flakes
- Salt & Pepper - to taste
- Prep Ingredients
- Peel and thinly slice the onion.
- Peel and cut the carrots into 1/4 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
- 1. Start by bringing a large pot of water to boil for cooking the pasta. (see my tips on cooking pasta here)
- 2. Heat the olive oil in a large sauté pan over medium heat and sauté the onion and carrots for about 5 minutes.
- 3. Add the sun-dried tomatoes, cover, lower heat and simmer until the carrots and onions are tender. Approximately 5 -8 more minutes.
- 4. Add the pepper flakes and chopped olives, turn up the heat to medium high again and add the tuna.
- 5. 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.
- 6. Add the parsley to the sauce and season with salt and pepper.
- 7. 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.