Sunday, April 25, 2010

Tuna Tomato Pasta

When I first read this recipe, I thought it sounded weird. Tuna? In a pasta sauce? Ew.

I was wrong. With a hint of lemon, some spice from hot pepper flakes, and no fishy taste at all, this is one really good pasta sauce. It's cheap too, because most of the ingredients are sitting right in your pantry. We love it with whole wheat spaghetti and lots of shaved Parmesan.

1 onion
2 garlic
1 tsp oregano
1/2 tsp pepper
1 can of chunk tuna
1 can (28 oz) tomatoes and juice (I used my own canned tomatoes)
2-3 tbsp tomato paste, depending on how juicy you like it
pinch hot pepper flakes
1 Tablespoon balsamic vinegar
1 tsp sugar
1/3 cup black sliced olives, drained
1/2 tsp grated lemon rind

Saute the onion and garlic over medium heat in a bit of olive oil, stirring, until it is soft and translucent.

Stir in the tomatoes, mashing them up with a spoon so they aren't quite so chunky. They'll cook down, don't worry about it too much. Add the oregano, pepper, hot pepper flakes, tomato paste, and sugar. Bring to a boil and then turn the heat down to let it simmer.

I let mine simmer about 20 minutes or so, until it was sufficiently thick and not so watery looking. I hate watery pasta sauce. I also added another table spoon of tomato paste just to get it perfect. Meanwhile, cook the pasta according to the package directions.

I know. So picky! Gah!

Stir in the lemon rind, olives, and balsamic vinegar. Then add the tuna just before serving. I like to toss the pasta in a huge bowl with the sauce before serving, then grating fresh Parmesan over each plate.

Serves 4

**Leftovers are fantastic!
© 2005-2017 all written and photographic content by Scattered Mom/Karen Humphrey (unless otherwise specified) and may not be reproduced or used in any manner without consent. All rights reserved.

© 2014 Chasing Tomatoes, AllRightsReserved.

Designed by ScreenWritersArena