Pasta with Tuna and Sun Dried Tomatoes Recipe

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.

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Pasta with Tuna and Sun Dried Tomatoes Recipe

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 6 servings

Ingredients

• 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

US Customary - Metric

Instructions

Prep Ingredients

• 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.