This pasta dish with tonno (tuna) and pomodorini (tomatoes) is a super simple, high-protein meal that reminds me of summers in Italy. It's a dish that my nonna would make every so often and I don't think I appreciated it then as much as I do now. My boyfriend and I are trying out the Mediterranean diet so when I saw this recipe I knew I just had to make it.
Servings: 4 plates
Ingredients:
1 box (1 lb) pasta of choice, such as fusilli, penne or farfalle
2 tbsp olive oil, divided
200g cherry tomatoes, halved
2 cloves garlic, peeled and smashed
150g canned tuna in olive oil (drained or not)
Fresh basil, hand torn
1-2 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions:
In a large skillet, heat about 1 tbsp of olive oil on medium heat and add your garlic. Cook until fragrant, about 2 minutes. Add your cherry tomatoes followed but a few leaves of basil (tear them up with your hand), salt and pepper to taste, and cook until your tomatoes just begin to burst, about 8-10 minutes. Meanwhile, bring a large pot of water to a boil, add salt, and cook your pasta until al dente. In a serving bowl, break up the tuna into tiny chunks. Once your pasta is cooked, drain it and add it to you skillet with tomatoes. Add the remaining basil, parsley, tuna, and remaining tbsp of olive oil. Stir it all together, transferring to the serving bowl you used for the tuna, and divide it amongst your plates and top with a fresh basil leaf if desired. Buon appetito!
Recipe from giallo zafferano
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