1/2 pint cherry or grape tomatoes, coarsely chopped
Coarse salt and pepper
1 lb. gemelli pasta or penne rigate pasta
1/3 cup flat-leaf parsley, chopped (about 3 handfulls)
20 leaves of fresh basil, shredded
Cook pasta as directed. Set aside.
Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan.
When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon.
Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the olive oil and to give
the tuna time to break down -- it will almost melt into the olive oil. Raise the flame a bit and
add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes,
then add the drained pasta. Add parsley to the tuna and pasta and toss
to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.
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