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Pasta w/ Tuna and Tomato Recipe


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     Pasta w/ Tuna and Tomato

Category   Entrees - Maindishes
Sub Category   None

3 tbsp. olive oil
6 cloves of garlic, minced
2 (6 0z.) cans of tuna in olive oil, drained
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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